These Vegan Oatmeal Chocolate Chip Raisin Cookies are flavorful and chewy, dense and full of texture! Vegan and Gluten Free!
How is it already the beginning of baking season?! I mean seriously! not that September is officially the beginning of baking season but everyone seems to start baking around this time... right?! Are you ready to see apple and pumpkin things everywhere you go? I’m not I’m not! I want it to be flowers and sunshine every day! I’m getting cold thinking about winter already! And it’s not even cold yet! Heck, it’s not even fall yet! That’s me though; I get all worked up in anticipation and make my own anxiety worse! HA! Anyone else like that???
Anyways, you are going to LOVE how filling these cookies are! Seriously they are like a meal especially how big I made these, but the size is optional obviously! 😉
These cookies are full of a lot of textures from the oats, raisins and chocolate chips.
They are moist and dense, chewy and thick! They also have a hint of cinnamon in them because oats and raisins just go so nicely with cinnamon don’t you think?!
I want to take a moment to talk about the batter for these cookies. It’s not your normal roll and bake cookie batter, this is a very sticky loose batter that requires you to line your baking sheet with parchment paper and use a spoon to spoon it and gently shape the cookie with the back of the spoon.
Oh! And I almost forgot the most important part of the batter/dough… you must let it sit for 10 minutes before scooping it out on to the baking sheet, this will give it enough time to thicken up a little bit as the oats absorb some of the loose-ness… otherwise it is a very runny batter and it will be difficult to scoop and shape the cookies!
I chose raisin and chocolate chips to add in here but if you would like to swap one of those for chopped nuts like pecans or almonds that would also be delicious!
The flour in here is tapioca and buckwheat so do not be surprised when you see the color of the cookies, the buckwheat is a cement colored flour but I promise you it doesn’t taste like cement! 😉
to sum up these Vegan Oatmeal Chocolate Chip Raisin Cookies they are:
chewy
dense
moist
cinnamon-y oat-y raisin flavored!
BIG (if you choose to make then that big)
filling like a meal
delicious!
Ok I think that’s it! If you these Vegan Oatmeal Chocolate Chip Raisin Cookies be sure to leave a comment and a rating! It’s super helpful! Also take a pic and tag me on social media I would LOVE to see them! 😉
I hope you give this a try and let me know what you think!
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PrintVegan Oatmeal Chocolate Chip Raisin Cookies
These Vegan Oatmeal Chocolate Chip Raisin Cookies are flavorful and chewy, dense and full of texture! Vegan and Gluten Free!
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 13
- Category: cookies
Ingredients
- DRY INGREDIENTS:
- - ¾ cup tapioca flour
- - 1 cup buckwheat flour
- - ¾ teaspoon baking powder
- - 1 teaspoon cinnamon
- - 1 ½ cups rolled oats
- - ⅓ cup raisins
- - ¼ cup vegan chocolate chips (I use Enjoy Life Brand)
- WET INGREDIENTS:
- - ½ cup melted vegan butter (I use Earth Balance in the red package)
- - ½ cup pure maple syrup
- - ¼ cupdate sauce READ NOTES
- - ½ cup unsweetened vanilla almond milk (I use SILK brand)
- - 1 teaspoon vanilla
Instructions
- Pre-heat the oven at 350 degrees F and line a baking sheet with parchment paper or spray it with non-stick spray.
- In a large mixing bowl add all the dry ingredients EXCEPT the oats, chocolate chips and raisins.
- In a separate bowl melt the butter in the microwave and then add the butter and the rest of the wet ingredients right into the bowl with the dry mixture and stir it all up! It will be a loose wet batter right now.
- Next add the oats, chocolate chips and raisins to the mixture and stir well!
- Let the mixture SIT for 10 minutes to thicken up just a little but, then proceed to use a large spoon to spoon the mixture out onto the baking sheet, using the back of the spoon or your fingers to flatten down the top of the spoonful of batter. NOTE: this is a very loose consistency that’s why you are using a spoon to scoop out the mixture.
- Only put 6-8 cookies per cookie sheet.
- Bake the cookies for 18 minutes. Once done baking remove and let sit 10 minutes.
- Makes about 13 large cookies or 16 smaller ones.
- Re-heat the cookie the next day- Store in a sealed container for 2 days.
Notes
for the DATE SAUCE recipe I did the 12 pitted dates with ¾ cup water and that is what you should do for this recipe to get the correct consistency... that recipe will make 8 oz. and you will only need a ¼ cup so there will be leftovers that are great for dipping fruit in!
if you want to cut the recipe in half for the date sauce you can, but unless you have a really small food processor I wouldn't do that, because without enough in the food processor you won't get the creamy texture desired!
chewy, dense, moist, textured and delicious!
Natalie | Feasting on Fruit
And all this time I thought I had to choose between raisins OR chocolate chips in my chewy chunky oat-y cookies. Silly me, just put both! I'm not really ready to let go of summer either, but I am ready for cookies like this and pumpkin things too. It's those sorts of baked goodies that get me through my least favorite seasons 😀