Mini-batch Oatmeal Raisin Cookies

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Mini-batch Oatmeal Raisin Cookies

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: chewy, cookies, easy recipes, gluten-free, mini-batch, oatmeal cookies, oatmeal raisin, oatmeal raisin cookies, plant-based, salty oats, small-batch, vegan

Servings: servings

Calories: 177kcal

Ingredients

Wet ingredients

1 tbsp (plant) butter, softened (14 g) dairy-free if desired
1 tbsp sugar (12 g)
1 tbsp brown/coconut sugar (12 g) sub more regular sugar
1 tsp applesauce, or mashed banana (5 g) this is your egg replacer, sub (plant) milk/yogurt
1/8 tsp vanilla extract

Dry ingredients

2 tbsp flour (15 g) gf all purpose if desired
1/16 tsp baking soda sub 1/4 tsp baking powder, cookies will brown less
1/16 tsp baking powder
pinch of salt
3 tbsp oats (15 g)
1 1/2 tbsp raisins (15 g) sub chocolate/candy/nuts

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a small bowl add butter, sugars, applesauce, vanilla and beat until light and creamy. I use a small spoon and really scrape against the sides of my bowl to incorporate everything. This should take only about a minute. (Optional: add a drop of molasses for additional depth of flavor.)
Add flour, baking soda, pinch of salt, and combine into cookie dough until no flour is visible.(Over mixing develops the gluten, making a tough cookie.) If this is too dry add 1/2 tsp water/milk at a time until it is combined.
Fold in oats and raisins.
Scoop onto the cookie sheet (I used a tbsp scoop and made 4 small cookies) and bake for 11-13 minutes until golden, but still moist beneath cracks on top.
Let cookies cool and enjoy immediately!

Nutrition