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Soft-Batch Vegan Oatmeal Raisin Cookie

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soft batch vegan oatmeal raisin cookies

These perfectly golden soft-batch vegan oatmeal raisin cookies are easy to bake and even easier to eat! They’re caramelised and crispy on the edges but soft and gooey inside, packed with plump, juicy raisins and a hint of spice. Perfect for with a glass of plant milk!

  • Author: Richard Makin
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 40 cookies 1x

Ingredients

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  • 250g raisins
  • 1 TBSP psyllium husk powder + 6 TBSP water
  • 230g vegan butter, room temperature
  • 2 tbsp soy milk
  • 120g light brown sugar
  • 100g dark brown sugar
  • 160g granulated sugar
  • 2 tsp vanilla extract
  • 330g plain white flour
  • 1.5 tsp baking soda
  • 1 tsp flaky sea salt
  • 1.5 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 160g porridge oats
  • 160g rolled oats

Instructions

  1. Place raisins in a medium bowl and cover with just-boiled water. Leave them to soak for 15 minutes.
  2. In a small bowl, combine the psyllium husk powder with the water. Whisk well to combine and set aside to thicken.
  3. If using a stand mixer, fit with the whisk attachment. If using a hand mixer, fit with the beater attachments. Place the room temperature vegan butter into the bowl and whip until light and fluffy or for at least 3 minutes.
  4. Add the thickened psyllium husk powder and soy milk. Whip for a further 2 minutes to make sure everything is completely combined. Add the sugars and vanilla extract and beat again until combined.
  5. In a separate medium bowl place the flour, baking soda, flaky sea salt, cinnamon, and nutmeg. Mix well to combine. Set aside.
  6. If using a stand mixer, swap the whisk for the beater attachment. Add the flour mixture to the vegan butter mixture and, with the beaters on low speed, combine the two. Do not overmix, beat just until combined.
  7. Add the oats and beat again until just combined.
  8. Drain the raisins well through a sieve and then spread out on a layer of paper towel to catch any excess moisture. Add them to the cookie dough and mix briefly to combine.
  9. Using a cookie scoop or a small dessert spoon, divide the cookie dough into walnut-sized balls (I got 40 cookies out of this recipe)
  10. Place the balls of dough onto a lined baking sheet and place in the fridge for 30 mins. Preheat the oven to 175c/350f (fan) while the cookies cool.
  11. Once the cookies are cooled, arrange on a new baking sheet lined with baking parchment with at least 8cm between each ball of dough and bake for around 10-13 minutes.
  12. [Alternatively: Allow the unbaked cookies to chill for 2 hours before placing into a large ziplock bag and freezing for up to a month. When ready to bake, remove the frozen cookies you need, place on a baking tray and allow to sit at room temperature for 20 minutes before baking].
  13. Once baked, remove from the oven and tap the tray lightly on the counter – the cookies should lose some rise after tapping – this is good!
  14. Slide the baking parchment off the baking sheet and onto a wire cooling rack. Leave to cool for at least 30 minutes or while you bake the remaining cookies before serving.

Find it online: https://wickedkitchen.com/soft-batch-vegan-oatmeal-raisin-cookies/

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