Veganuary 2022 Vegan recipes

Easy oat and raisin cookies: Veganuary 2022

Oat and raisin cookies on a wire cooling rack

Prep time
10m

Cook time
14m

Serves
9 cookies


I love an oat cookie, and I love how easy and quick these are to throw together. These are your classic slightly soft and chewy cookie, and are delicious made with either raisins or chocolate chunks studded through them.

If you are doing veganuary for the first time, these cookies would be great to make – for you, and your family and friends! The ingredients are fairly easy to get hold of, and are available in most corner shops where we are based.

If you are using chocolate chunks in the cookies, any bar of dark vegan chocolate works well, whether this is cooking or eating chocolate. Most dark chocolates will be vegan, just skim the ingredients for milk, milk powder, whey powder, lactose and butterfat. In my opinion, chocolate is vegan if milk is not listed as an ingredient – even if the label says ‘may contain milk’/‘may contain traces of milk’.

If you have not baked with linseeds or flax seeds before, please do not be alarmed. These cookies absolutely do not fall into the gnarly ‘health-food’ end of the spectrum, and the seeds are not detectable in the final product. Their role in the cookies is pretty functional: when hydrated, the seeds make a sticky gel, which acts as a binding agent, similar to the way an egg would.

These cookies are perfect in your back pack whilst hiking; with a glass of cold milk; and also make fabulous ice cream sandwiches – I use vanilla Swedish Glace.

If nutrition information is your thing, I’ve included an approximation of this at the bottom of the page. If this is not for you, skip over this bit.

I’d love to hear how you go and/or see your creations if you do make this recipe – let me know in the comments or tag me @wholemealmum or #wholemealmum, so I can see!


Ingredients

Oat and raisin cookies ingredients on a wooden board

 

  • 85 g oats
  • 60 g sugar demerara or half-and-half demerara and muscavado 
  • 30 ml soya milk
  • 10 g linseed also known as flax seeds
  • 40 ml rapeseed oil
  • 60 g raisins, chocolate chunks
  • 0.24 tsp baking powder
  • 1 pinch salt
  • 0.5 tsp cinnamon
  • 0.5 tsp vanilla extract

INSTRUCTIONS 

  1. Heat the oven to 170°C fan / 190°C non-fan
  2. Line a baking sheet with baking paper
  3. Blend the oats to make oat flour. I use a nutribullet to do this.
  4. Remove the oats from the blender and place them in a large bowl. 
  5. Add the salt and baking powder to the oat flour.
  6. Blend the linseeds to make ground linseed.
  7. In a separate small bowl, mix together the rapeseed oil, milk, vanilla, ground linseed and sugar. Keep mixing until the ingredients are thickened and emulsified. This may take a few minutes.
  8. Mix the wet ingredients into the oat flour, sal, and baking powder.
  9. Stir the raisins or chocolate chunks through the mixture.
  10. Drop desertspoonfuls of the mixture onto the lined baking sheet, leaving approx 2 inches between the cookies. This will give them space to spread out as they bake.
  11. Bake the cookies in the middle of the oven for 12-14m. Using muscavado sugar will make a slightly softer cookie.
  12. Remove the cookies from the oven, and cool for 5-10m on the tray. The cookies will break if they are moved too early.
  13. Transfer the cookies to a cooling rack to allow the cookies to cool completely.
  14. Store in an airtight tub or tin, and eat within 2- 3 days.

Oat and raisin cookies on a wire cooling rack

Oat and raisin / oat and chocolate cookies

Chewy and delicious oat cookies, studded with chocolate or raisins
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Cuisine American
Servings 9 cookies
Calories 130 kcal

Ingredients
  

  • 85 g oats
  • 60 g sugar demerara or half-and-half demerara and muscavado
  • 10 g linseed also known as flax seeds
  • 30 ml soya milk
  • 40 ml rapeseed oil
  • 60 g raisins, chocolate chunks
  • 0.24 tsp baking powder
  • 1 pinch salt
  • 0.5 tsp cinnamon
  • 0.5 tsp vanilla extract

Instructions
 

  • Heat the oven to 170°C fan / 190°C non-fan
  • Line a baking sheet with baking paper
  • Blend the oats to make oat flour. I use a nutribullet to do this.
  • Remove the oats from the blender and place them in a large bowl.
  • Add the salt and baking powder to the oat flour.
  • Blend the linseeds to make ground linseed.
  • In a separate small bowl, mix together the rapeseed oil, milk, vanilla, ground linseed and sugar. Keep mixing until the ingredients are thickened and emulsified. This may take a few minutes.
  • Mix the wet ingredients into the oat flour, salt, and baking powder.
  • Stir the raisins or chocolate chunks through the mixture.
  • Drop desertspoonfuls of the mixture onto the lined baking sheet, leaving approx 2 inches between the cookies. This will give them space to spread out as they bake.
  • Bake the cookies in the middle of the oven for 12-14m. Using muscavado sugar will make a slightly softer cookie.
  • Remove the cookies from the oven, and cool for 5-10m on the tray. The cookies will break if they are moved too early.
  • Transfer the cookies to a cooling rack to allow the cookies to cool completely.
  • Store in an airtight tub or tin, and eat within 2- 3 days.
Keyword chocolate, cookie, oat, raisin, vegan

Nutrition

Information given for whole recipe/ per cookie

  • Energy: 1174 kcal / 130kcal
  • Carbohydrates:154g / 17.1g
  • Protein: 15.3g / 1.7g
  • Fat: 50.4g / 5.6g

Notes

Can I freeze these cookies?

Yes. This lasagne freezes and thaws very well. We freeze individual servings, wrapped in cling film. You could also freeze the whole dish. I recommend defrosting slowly in the fridge.

Can I make this recipe ahead?

The cookie mixture cannot be stored without baking, as it contains baking powder. If you are short on time, you can weigh the wet and dry ingredients separately ahead of time. Alternatively, the cookies will store for 2-3 days in an airtight tin, or will freeze, so could be made in advance.

I don’t have the ingredients. What can I swap or substitute?

Rapeseed oil: swap for sunflower oil. Due to the ratios in this recipe, oil will not substitute successfully for butter or margarine.
Chocolate chunks or raisins: swap for chopped dates, chopped apricots, or omit
Demerara sugar: swap for white sugar. This will result in a paler and crisper cookie.
Soya milk: swap for oat milk, or any other plant milk.


wholemealmum

Mother of a baby girl, born in July 2021. Finding my way with it all. Recipes, parenting, and walking.

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