Dairy Free Oatmeal Raisin Cookies Recipes

CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, stir together all the dry ingredients. Set aside.
• In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
• Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
• Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
• Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

OATMEAL RAISIN COOKIES - DAIRY FREE

Steps:

• Preheat oven to 375 F (190C).
• In large bowl, cream together margarine, white sugar and brown sugar until smooth.
• Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon and salt.
• Gradually beat into creamed mixture.
• Stir in oats and raisins.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake 8 - 10 minutes in the preheated oven, or until golden brown.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

DAIRY FREE OATMEAL RAISIN COOKIES

Steps:

• In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds until well combined.
• Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats, raisins and walnuts (or extra raisins) until well combined - this will take a bit of arm power.
• Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared plate (they can be close together).
• Transfer to the refrigerator and chill the dough balls for about 1 hour, until firm.
• Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
• Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. If baking in batches, keep the remaining dough balls in the fridge.
• Bake for about 11 to 12 minutes, until lightly browned and the edges are set (don't over bake these - the centers may look slightly underdone when you pull them out). Let the cookies cool directly on the baking sheet.