Dairy-Free Oatmeal Raisin Cookies
These dairy-free oatmeal raisin cookies are soft, slightly chewy, and quick to make, perfect for lunchboxes or as a tasty treat.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup pure cane sugar or granulated sugar
- 1/4 cup coconut sugar or lightly packed brown sugar
- 1/3 cup melted coconut oil cooled slightly
- 1 large egg can be replaced with a flax egg for a vegan version
- 1 1/2 teaspoons vanilla extract
Mix-ins
- 1 1/4 cups old-fashioned rolled oats not quick oats
- 3/4 cup raisins
- 1/4 cup chopped raw walnuts or additional raisins
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk the flour, baking soda, salt, and cinnamon until evenly combined.
- In a large bowl, whisk the cane sugar, coconut sugar, melted coconut oil, egg, and vanilla for about 30 seconds until combined.
- Add the dry mixture to the wet and stir just until incorporated. Avoid overmixing.
- Fold in the oats, raisins, and walnuts by hand for better texture.
- Line a large plate with parchment and scoop about 1 1/2 to 2 tablespoons of dough each onto the plate.
- Chill the dough balls in the refrigerator for about 1 hour, or until firm.
Baking
- Arrange chilled dough balls on the baking sheet about 2-3 inches apart.
- Bake for 11-12 minutes until the edges are lightly browned and set but the centers look slightly underdone.
- Let cookies cool on the baking sheet; they will firm up as they cool.
Notes
If you want a more classic butter flavor, use a dairy-free buttery spread instead of coconut oil.