1 ½cupsrolled oatsDo not use quick or instant oats!
Preheat the oven to 350° F.
Wet ingredients: In a small bowl, use a fork to beat together the vegan butter and sugars. Then, add the egg replacer and vanilla extract and beat again to combine.
Dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and oats. Add the raisins, and mix again, just to combine.
Add the wet ingredients to the dry, and mix until everything is well combined.
Scoop the dough with an ice cream scoop onto a baking sheet lined with parchment paper, flattening each cookie as you go. Leave about ½" between your cookies.
Bake for 10-12 minutes, until the cookies turn golden.
Let the cookies cool on the baking sheet for 5 minutes before you transfer them to a plate to finish cooling completely. Serve when they're completely cooled.
The cookies will be pretty soft until they completely cool. They are lovely to eat warm, but they may be a bit fall-aparty. Store your cookies in an airtight container in the pantry. They will keep for around 5 days.
Prep Time 10minutes
Cook Time 10minutes
Cooling Time 5minutes
Total Time 25minutes
Keyword vegan oatmeal cookies, vegan oatmeal raisin cookies
Vegan oatmeal cookie recipe from Glue & Glitter, https://www.glueandglitter.com/vegan-oatmeal-raisin-cookies/