Oatmeal Raisin Chocolate Chip Cookies {GF Vegan}
These Oatmeal Raisin Chocolate Chip Cookies have become a family favorite. They are a rich dessert, but maple syrup replaces sugar and applesauce cuts the fat content in this gluten-free vegan recipe.
Oatmeal Raisin Chocolate Chip Cookies {GF Vegan}
Equipment
- Stand Mixer
Ingredients
- 1 Tbsp egg replacer (I use Bob's Redmill)
- 2 Tbsp water
- 1 cup gluten-free flour (I use Bob's Redmill 1:1 Baking Flour)
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp xanthan gum
- ¼ tsp Himalayan cooking salt
- ¼ cup coconut oil – melted
- ¼ cup applesauce – unsweetened
- ¾ cup maple syrup
- ½ tsp pure vanilla extract
- 1½ cups gluten-free old fashioned oats (I use Bob's Redmill)
- ½ cup raisins – or craisins
- ½ cup dairy-free chocolate chips (I use Enjoy Life dark or mini morsels)
- ½ cup chopped nuts – optional
Instructions
- Preheat oven to 375°F
- Combine 1 Tbsp of egg replacer with 2 Tbsp of water in a small cup, mix with a fork until smooth, then set aside
- Combine flour, cinnamon, baking soda, baking powder, xanthan gum, and salt in a medium bowl, stir with a whisk or fork until blended, then set aside
- Combine egg replacer, coconut oil, and applesauce in a stand mixer bowl and stir with the flat beater on low to medium speed until creamy
- Add maple syrup and vanilla extract to the mixer bowl and stir with the flat beater on low until blended
- Add the flour mixture to the mixer bowl and stir with the flat beater on low until combined
- Add oats to the mixer bowl and stir with the flat beater on low until combined
- Stir in raisins, chocolate chips, and chopped nuts
- Drop dough by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with parchment baking paper
- Bake about 10 minutes at 375°F or until light brown
- Cool on a wire rack – once cookies are cooled, store in the freezer until ready to serve
Notes
Oatmeal Raisin Chocolate Chip Cookies Review
I adapted this recipe from a classic oatmeal cookie recipe in my Betty Crocker’s Cookbook. The gluten-free vegan substitutions yield great results but I would like to hear your ideas.
If you try these cookies please share your thoughts in the comments below. Did you or would you do anything differently?
About Test Kitchen Recipes:
Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.
