Yes! To do so, you'll want to ensure you're using certified gluten free oats. Add-ins: dark chocolate chips, white chocolate chips, shredded coconut, dried cranberries, chopped walnuts.This will allow them to firm up a bit and ensure they don't fall apart when you transfer them. Make sure to leave the cookies on the baking sheet for at least 5 minutes after they're done baking before removing them with a spatula.Be sure to space the balls of dough out on the cookie sheet The cookies will spread in the oven, and you want to ensure they don't stick to one another.Or, if you prefer a crispier cookie, flatten the cookie dough balls out with a spoon beforehand, then bake the cookies for 15 minutes. Place the baking sheet in the oven and bake the cookies at 350° for 11-13 minutes. Use your hands to roll the cookie dough into balls, about golf ball size, and place them on the baking sheet two inches apart. Line a large baking sheet with parchment paper, or spray with nonstick spray. The mixture will be quite thick, so this step may take a minute or two. Last, stir in the oats and raisins by hand. Pour the dry ingredients into the wet, then gently stir to combine just until the flour disappears, being careful not to over-mix. In a large mixing bowl, cream the butter and sugars together with a hand mixer or stand mixer, then add the milk and vanilla and whisk to combine. In a medium bowl, stir the flour, cinnamon, baking soda, baking powder, and salt together. Oats - You'll want to use rolled oats/old fashioned oats in order to achieve the proper texture. Milk - Any kind! I used oat milk, but almond milk or soy milk would work well too. Sugar - A combination of brown sugar and cane (granulated) sugar works really well in this recipe. I didn't test them without it, so if you're looking for a cookie recipe without butter, these aren't it. Vegan butter - Simply put, these cookies taste best with butter. If you're looking for a cookie made with oat flour, check out these easy oat flour cookies instead.Ĭinnamon - Cinnamon is what gives these vegan oatmeal cookies their oatmeal flavor, so definitely don't skimp on it! The full ingredient list is below in the recipe card.Īll purpose flour - Or, substitute gluten free 1:1 baking flout to keep these gluten-free. Here, I want to provide further clarification on a handful of the ingredients. Filled with raisins and oats, though again, easy to add any other add-ins you'd like.The texture is customizable! If you want a soft and chewy cookie you'll bake for less time, and if you want a crispy oatmeal cookie, you'll bake for a few minutes longer.Oh, and if you love oatmeal cookies, you'll absolutely want to check out my almond butter oatmeal cookies, cinnamon raisin granola and my vegan oatmeal pancakes. Truthfully, they're made just the same as any other cookie recipe: combining the dry ingredients, combining the wet ingredients them mixing everything together and forming the cookie dough into balls. Plus, they taste like a warm bowl of oatmeal, but in cookie form. These oatmeal cookies are soft and chewy, with rolled oats and raisins mixed in for added texture and flavor.
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