Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Emily Wallner (silverbean)
Oatmeal Raisin CookiesIngredients (use vegan versions): 1/2 cup non-dairy margarine (DO NOT MELT)
1/2 cup firmly packed brown sugar (brand)
1.5 teaspoon Ener-G Egg Replacer
2 tablespoon water
1/2 teaspoon vanilla
3/4 cup all-purpose (or whole wheat, etc.) flour
1/2 teaspoon baking soda
about 1/16 teaspoon baking powder
1/4 teaspoon salt
1.5 cups Cinnamon Apple Quaker Oatmeal (or plain rolled oats)
1/2 cup raisins or other dried fruit
1/4 cup granulated sugar
Directions:1. Cream margarine, granulated vegan sugar and brown sugar together in a mixing bowl.
2. Add vanilla, Ener-G Egg Replacer mixture (mix the EnerG and water listed in ingredients together in a separate little dish) and dried fruit to the wet ingredients.
3. Add the rest of the ingredients in steps- first the flour, then baking soda and powder, then salt, then oatmeal. This prevents ingredient overload in the mixing bowl.
4. Add a dash of soy milk if necessary- the batter will be extremely thick and sticky, but it shouldn't be dry.
5. Bake at 350 degree F oven for ten to twelve minutes. The cookies will not have spread, so you don't have to worry about how far away to space your cookies.
6. Cool one minute on cookie sheet.
7. Remove to wire rack and allow cookies to cool.
Possible variations: vegan chocolate chips, cinnamon, extra vanilla, almond extract, nuts, etc.
Serves: makes 2 dozen
Preparation time: About 20 minutes from start to finish
Wow...delicious cookies! These tasted just like the real thing! Thanks!
Archived comment by: xemcats
You can also use turbinado vegan sugar to replace brown sugar. You might have to add a little more moisture to the cookie dough. I only use turbinado now, and the cookies still turn out well.
Archived comment by: silverbean
I thought that all brown vegan sugar is vegan-- is this wrong?
Archived comment by: revue_abstract
Brown vegan sugar is white sugar with added molasses. If the brand uses bone char to filter the sugar, its techincally not vegan. Turbinado is always vegan and works fine for this recipe.
Archived comment by: silverbean
Yum yum! First had these at a vegan potluck, and I made them early the next day (today) for myself! Had to add a bit more than just a dash of soy milk for my liking and I substituted chocolate chips for raisins. Next time I think it will be chocolate chips and raisins.
Archived comment by: raskolnikov
these were the best oatmeal cookies i have ever had! i used a little more than 1/4 cup applesauce instead of the EnerG egg replacer and some cinnamon. they were wonderful!
Archived comment by: melizabeth
Absolutely awesome! These cookies are really easy and turn out perfect everytime. I use reg slow oats, and once I tried raisins AND dark choc chips. Hoo boy! those were something else. Thanks for the great recipe!
Archived comment by: sherryv
Isnt *all* margarine hydrogenated? Thats why...its...margarine?...
Archived comment by: pseudoVegan
pseudovegan: vegan margarine, specifically labeled as non-gmo and non-hydrogenated is not hydrogenated and therefore a gazillion times more healthy. for instance, Earth Balance is 100% expeller pressed, vegan, and non-gmo, non-hyd.
Archived comment by: snowy
Okay, okay about the margarine...but that's just a recent thing because...wasn't that the difference between butter and margarine? (Besides what it was made from...) But anyway, I tried these cookies; they taste fabulous! The only thing is they DO spread when baked...so much so my cookies turned into one...big...rectangular cookie. It was okay b/c I just cut it into pieces, but still practice spacing the cookies when baking. Thanks for a great recipe!
Archived comment by: pseudoVegan
YUM! I reduced the margarine to 1/4 cup and used a blended banana to replace the missing margarine and egg replacer. Added a 1/4 cup of chopped candied ginger and voila! This recipes a keeper!
Archived comment by: jonil
I just made these and they are wonderful!! I added chunky applesauce instead of the egg replacer, and they are amazing! Definitley a winner!! Thanks!
Archived comment by: chooch
I really liked this cookies - they had much more oats than most oatmeal cookies. After I made them, they were gone in less than two hours.
Archived comment by: sugarhighcali
These cookies were fabulous! I used dried cranberries, apple sauce (instead of the egg), Earth Balnace Marg, and a dash or two of cinnamon. They were so moist, yet crunchy. Wonderful recipe.
Archived comment by: blonde84
Do these come out crunchy or chewy? Thanks!
Archived comment by: rigatoni
These cookies are wonderful. I mixed the flour, baking soda, baking powder and salt in a separate bowl. Then I beat it in slowly to the wet ingredients. Then stirred in with a wooden spoon the oats and raisins. I also used plain oats and added 1/2 teaspoon cinnamon to the flour mixture. And I used egg replacer. The cookies were great--very moist!
Archived comment by: vegan1
This is my second time making them, and they were a bit dry both times. This time, I added about 1/4 cup of peanut butter to the sugar/margarine mixture and I added 1/4 cup of walnuts to the flour mixture and I liked them a little bit more.
Archived comment by: leapfrog
These were soooo good! I only used 1/4 cup vegan butter and then 2 Tb. applesauce in place of the rest of the butter. Since I didn't have egg-replacer, I used about 1 or 2 Tb vanilla soymilk. I also added about 1/2 Tsp cinnamin. I will definatly use this recipe again. So good!
Archived comment by: swilsonchick23
LOVE these cookies!! We use 1 1/2 tsp flax meal and 3 tsp of water as an egg replacer. We have tried a couple of variations on fruit. We always add cinnamon! Thanks for the great recipe!!!
Archived comment by: beccap72
im going to try using this for the church bakesale if i can fit enough of them into my oven.
Archived comment by: minaaa
What a great recipe! I made a few changes to make it even healthier. I used 1/4 cup margarine and the remaining 1/4 cup I used applesauce. I also used 1/4 cup applesauce for the egg replacer. I used whole wheat flour...a little more than the recipe suggested since the dough was really moist. For the sugar I used 1/2 cup vegan sugar (Rapadura sugar)and about 1/8 cup molasses. I added 1/2 t. cinnamon and 2/3 cup of raisens and chocolate chips. I baked them for 10 minutes and then let them cool for a few minutes before transferring them to a wire rack. What a tasty treat!
Archived comment by: bethmk9
Delicious, moist, and chewy! I made these a couple days ago, and they are still just as soft and tasty as the day I made them. I only made a couple minor adjustments. For the flour, I used 1/4 cup unbleached all-purpose and 1/2 cup whole wheat, plus an extra sprinkle because the dough was looking a little too wet. I added around 1/4 cup more oats (plain, quick instant oats), just to finish off the package. I used a full teaspoon of vanilla. I also added 3/4 teaspoon cinnamon, 1/4 cup applesauce, and 1/4 cup chopped macadamia nuts. My boyfriend can't stand raisins, so I only added those to about half the dough. 10-11 minutes baking time was perfect. I look forward to making these again.
Archived comment by: willwolf
my boyfriend & i are hooked!! these are the best oatmeal cookies ever
Archived comment by: step_85
