Vanishing Vegan Oatmeal Raisin Cookies

These are the cookies of your childhood modified to be vegan and/or gluten free. The best part about vegan baking is also eating the dough without fear of egg related bacteria-which means eating too much cookie dough. This one is especially good!


  • 1/2  cup (1 stick) plus 6 tablespoons Earth Balance butter sticks, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2 Tbsp egg replacer +6 Tbsp water -or- 2 Tbsp flax seed meal + 6 Tbsp water
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour -or- Gluten Free all purpose flour + 1 tsp xanthum gum
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups oats (quick or old fashioned, uncooked) I use BRM extra thick rolled oats
  • 1  cup raisins-or- 1/2 cup raisins + 1/2 cup chocolate chips


Heat oven to 350°F. In large bowl or stand mixer, beat butter and sugars on medium speed until creamy. Add egg replacer and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


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