Soon after dating, I learned that my now husband didn’t like chocolate. This still baffles me but as someone who loves baking and creating, I wanted to impress him with cookies (I mean, it obviously worked, right lol) but up until that point I went into baking pretty willy nilly without following much of a recipe. I knew that I wanted to knock him off his socks, so I enlisted the help of a book I still love dearly almost 10 years later, The Joy of Vegan Baking.
Colleen Patrick-Goudreau has numerous recipes that are fail proof every single time (which is difficult to say with plant-based baking). One of my favorites turned out to be one of Dan’s favorites and it’s still one of my go-tos today. So, in honor of National Oatmeal Cookie Day, I wanted to share a favorite vegan oatmeal cookie recipe from my kitchen to yours. Note, this recipe is adapted slightly from The Joy of Vegan Baking.
The Only Oatmeal Raisin Cookie Recipe You’ll Ever Need
- Preheat oven to 350 degrees.
- Spray cookie sheets with non stick spray.
- In a blender, or using a whisk, whip together the flax seed and water until thick and creamy.
- Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
- I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
- Add to the wet ingredients, and mix until well blended and smooth.
- Stir in rolled oats and raisins until thoroughly combined.
- Use a tablespoon to scoop up dough and lightly press cookies to form about 1/2″ thick rounds.
- Bake cookies until golden brown, about 12-15 minutes.
- Remove from oven and let cool 3 minutes on the cookie sheet before transferring to wire rack to cool.