Oat & Raisin Cookies

Oat and Raisin Cookies Vegan
The classic oat and raisin cookie! It’s another vegan treat for you that tastes identical to the original – sweet and crumbly, with just the right amount of chewiness and wholesome oatie texture. Also moreish and dunkable and oh so good with a cup of tea…
I’ve made these many times. My daughter is mad about them! A spin-off of my Cowboy Cookies, these are completely and utterly foolproof. Feel free to substitute some choc chips, chopped nuts, mixed seeds etc for some of the raisins (as with the Cowboy Cookies). To be honest though, I like these just the way they are.

Makes 12 large or 24 regular cookies. 

140g Stork (block, not tub) or Earth Balance in the US.
100g demerara sugar
100g caster sugar
1/2 tsp natural vanilla extract
60ml (4 level tbsp) non-dairy milk
120g plain flour
1/2 tsp cinnamon
1/2 tsp fine sea salt
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
150g porridge oats
200g seedless raisins

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Preheat your oven to 190c/375f/gas mark 5. Place the Stork, two sugars and vanilla extract into a mixing bowl. I always use a stand mixer because I’m a pretty lazy baker to be fair. Cream together until pale and fluffy (although it will still look gritty because of the demerara sugar). Switch off the motor and add the aquafaba or egg replacer. Beat again until thoroughly combined.

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Meanwhile, in a separate bowl, stir together the flour, cinnamon, sea salt, bicarbonate of soda, baking powder and porridge oats. Slowly add it to the creamy mixture while it runs on a slow speed.

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When everything is combined (don’t over-beat at this stage), add the raisins.

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Give it a final mix just until the raisins look evenly dispersed. Then you can give your mixing spoon/paddle to your child who has probably been nagging you for the last five minutes.

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There are two ways of measuring out the cookie dough: If you want really massive, chunky cookies, use an ice cream scoop (or a 1/4 cup measurement) and you’ll get 12 whopping cookies. You’ll need to bake them for about 20 minutes or until lightly golden. If you want more moderately sized cookies, you’ll get 24 of the little beauts if you spoon out walnut-sized portions. These will only need 12-13 minutes baking time. Do not flatten the balls on the baking sheet and allow for plenty of spread as shown. Don’t blame me if you end up with a cookie traybake. Which would be equally scrumptious…

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Allow to cool for 5-10 minutes before transferring to a rack. When completely cold, store in an airtight tub. They’ll be fine for at least 5 days.


  • Notes: ‘Aquafaba’ is the gelatinous juice from a tin of unsalted chickpeas. (Cannellini bean juice also works.) It’s a miraculous substance that binds and generally does what eggs do in cookies. So next time you’re cooking with chickpeas, keep that juice! I freeze it 1/4 cup (4 tbsp) portions – that’s the equivalent of about one egg. Alternatively, Organ egg replacer powder is cheap and cheerful and lasts forever – you can find it in most health food shops such as Holland & Barrett.
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