VEGAN OATMEAL-RAISIN CHOCOLATE CHIP COOKIE
These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free), these will please the pickiest dinner guest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 3-inch cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your "flax egg."
- In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract and the flax egg. Mix about 30 seconds on low speed until combined.
- In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
- Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.
- Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
- Bake in the center of the oven 13 minutes, until lightly golden. Let cookies cool for about 5 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 143 g, Fat 5 g, Fiber 2 g, Protein 2 g
VEGAN OATMEAL RAISIN COOKIES
I made these for a friend of mine and she loved them! The cookies have a crisp edge and soft, chewy center. Delicious vegan comfort cookies made with soy milk!
Provided by spwallace35
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.
- Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.
- Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 19.8 g, Fat 6.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 54.1 mg, Sugar 11.4 g
OATMEAL CHOCOLATE CHIP RAISIN COOKIES
Make and share this Oatmeal Chocolate Chip Raisin Cookies recipe from Food.com.
Provided by Rita1652
Categories Drop Cookies
Time 20m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cream sugars and smart balance together till creamy.
- Add eggs and vanilla beat in well.
- Combine flour, baking soda, cinnamon, salt and mix well into the cream mixture.
- Stir in oats,chips and raisins.
- Place by rounded tablespoonfuls on to an ungreased cookie sheet pans.
- Bake 9-12 minutes.
- Cool on cookie sheet for a minute then remove and place on wire rack and cool.
Nutrition Facts : Calories 205.5, Fat 8.3, SaturatedFat 2.5, Cholesterol 15.5, Sodium 172.1, Carbohydrate 30.6, Fiber 1.6, Sugar 14.7, Protein 2.9
VEGAN CHOCOLATE CHIP OATMEAL NUT COOKIES
My favorite vegan cookie - while other kinds I have tried have turned out flat and unappetizing-looking, these seem to look and taste great every time.
Provided by Nicole_85
Categories Drop Cookies
Time 13m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Oil a large baking sheet; set aside.
- Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
- Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.
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