These Vegan Oatmeal Raisin Chocolate Chunk Cookies are sweet, chewy, and SO delicious!
How to Make Vegan Oatmeal Raisin Chocolate Chunk Cookies
First, heat your oven to 375°F (190°C) and line your baking sheets with parchment paper. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re feeling fancy).
Cream together the softened vegan butter and sugars in a large bowl until light and fluffy. Then, beat in the Just Egg and vanilla extract until everything’s nicely combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Don’t overdo it! Now, fold in the oats, raisins, and the vegan chocolate chunks.
Using a tablespoon, drop scoops of dough onto your baking sheets, leaving space between them for spreading. Bake for 10-12 minutes, depending on your preference: 10 minutes for chewy cookies, 12 minutes for crispy ones. Aim for golden brown edges!
Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
If you enjoyed this recipe, you might like my Vegan Peanut Butter Cookies or my Vegan Chocolate Chip Cookies.
Vegan Oatmeal Raisin Chocolate Chunk Cookies
Ingredients
Dry:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
Wet:
- ½ cup vegan butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ¼ cup Just Egg
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- ½ cup raisins feel free to adjust to your preference
- ½ cup vegan chocolate chunks mix dark or white!
Instructions
- Preheat your oven to 375°F (190°C) and line those baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients – flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Grab a large bowl and cream together the softened vegan butter and both sugars until light and fluffy. Then, beat in the Just Egg and vanilla extract until well combined.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix!
- Now, fold in the oats, plump raisins, and vegan chocolate chunks.
- Using a tablespoon, drop scoops of dough onto your prepared baking sheets, leaving some space for spreading.
- Bake the cookies for 12-14 minutes, aiming for golden brown edges. For chewer cookies, go for 12 minutes, and for crispier cookies go for 14 minutes.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
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