Chewy Oatmeal Raisin Cookies (Wholesome Vegan Cookies)
Chewy vegan oatmeal raisin cookies made healthier with almond flour, almond butter, and maple syrup. One bowl, under 10 ingredients, and gluten and oil-free!
Rehydrate raisins: Add soy milk to a small bowl and microwave about 20 seconds until warm (but not hot). Stir in cinnamon and vanilla. Add raisins and stir to ensure all the raisins are soaking. Set aside for a few minutes until raisins are plump.
Your almond butter should be smooth and runny. If it's too hard, microwave for 15-30 seconds until runny.
Make cookies: Combine almond butter and maple syrup in a bowl and mix until well combined.
Pour in the milk mixture from soaking the raisins, but don't add the raisins yet. Mix well.
Add in oats, almond flour, and baking soda and mix until a smooth dough forms. Fold in raisins. Cover the dough and chill in the fridge for at least 30 minutes.
When ready to bake, take the cookie dough out of the fridge and let it come to room temperature while you preheat the oven to 350°F.
Scoop about 2 tbsp of cookie dough and roll into a ball. Place on a lined cookie sheet and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake 10-12 minutes.
Let cookies cool for 3 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
For very soft cookies, store at room temperature for up to 3 days. For more firm, chewy cookies, store in the fridge for up to a week.
Notes
ALMOND FLOUR: You can sub chickpea flour, but chickpea flour is drier than almond flour so you will need to alter the amount to 6 tbsp of chickpea flour (per 1/2 cup almond flour). For a softer cookie, you can double the amount of flax and milk.