Can I make these cookies gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure it includes a binder like xanthan gum for best texture.

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 48 hours, which actually improves flavor and helps the cookies bake thicker and chewier.

This usually happens if the butter is too soft or melted. Try chilling the dough before baking and make sure your baking soda is fresh.

Mashed banana or extra nondairy yogurt can work as substitutes, though they may slightly change the flavor and texture.

Store them in an airtight container with a slice of bread. The cookies absorb moisture from the bread and stay softer longer.

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5 from 1 review

Soft, chewy cookies full of rolled oats and sweet raisins. Perfectly spiced and totally free of dairy and eggs.

Scale

1 cup vegan butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

1/4 cup applesauce

2 teaspoons vanilla extract

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups all purpose flour

2 cups rolled oats

1 1/2 cups raisins

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Mix: In a large bowl, beat vegan butter and sugars together with an electric hand mixer or stand mixer until light and fluffy. This will take about 1 minute. Add in applesauce, vanilla, baking soda, salt, cinnamon and nutmeg. Beat until well-combined and ingredients are evenly distributed. Add all purpose flour to the bowl and beat again until flour is just incorporated. Stir in rolled oats and raisins with a wooden spoon.
Chill: Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour.
Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Once dough is properly chilled, begin dropping 2 tablespoon balls of dough on the baking sheet, 2 inches apart. Bake for 11-12 minutes or until cookies are slightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

Find it online: https://censoredbaker.com/vegan-oatmeal-raisin-cookies/