Raw Raisin Oatmeal Cookies Egg Free Dairy Free Recipes

EGGLESS OATMEAL COOKIES {WITH RAISINS}

Steps:

• Preheat the oven to 350°F (180°C) for at least 10 minutes.
• Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you're baking each batch separately.
• In a bowl, take dry ingredients (all purpose flour, baking soda and ground cinnamon). Whisk until everything is mixed.
• In another large bowl, take softened butter, white sugar and brown sugar. Start beating using a hand mixer (or use a stand mixer with paddle attachment). Beat it until smooth.
• Then add vanilla and water. Again beat until combined. Using a spatula scrap the sides of the bowl.
• Add flour mixture and rolled oats. Mix using a spatula until everything comes together like a soft dough.
• Now add raisins. (*see notes for to soak or not to soak raisins) Fold them into the cookie dough.
• Now take a portion of the cookie dough using a cookie scoop (1 ½ tablespoons size) into your palm. Shape into a fairly smooth ball. Flatten it slightly. So it becomes a disk shape.
• Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
• Bake into the preheated oven for 12-14 minutes.
• Let it cool the cookies in a pan for 5 minutes so they firm up. Then transfer them on a cooling rack to cool down. Serve them warm or at room temperature.

EGG-FREE OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
• Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

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.

RAW RAISIN OATMEAL COOKIES - EGG FREE, DAIRY FREE

Steps:

• Put the dates in the food processer and mix until fine.
• Add the oats, raisins, ginger, allspice and honey/agave. Blend until the mixture sticks together.
• If you're using coco nibs add them at the end and give one final mix in the food processor so that the nibs are mixed in with the rest of the ingredients.
• Form the mixture into little balls using your hands. Then lightly press them in between your palms to flatten the cookies. Put on a plate or in a tub and keep in the fridge.