Ingredients
Scale
- 1 TB cornstarch + 2TB water
- ½ cup (120ml) oat milk
- ¼ cup (50g) vegan butter
- ¼ cup (60ml) olive oil
- ½ cup (100g) light OR dark brown sugar
- ¼ cup (50g) caster sugar
- 2 tsp vanilla extract
- 2½ cups (220g) gluten free old fashioned oats
- 1 cup (125g) gluten free flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1/2 tsp cinnamon
- 3/4 cup raisins
- Additional raisins for topping, optional
Instructions
- In a mixer or large bowl, cream together the butter and sugars until light and fluffy.
- Mix in the vanilla and water until smooth.
- In a separate bowl, stir together the dry ingredients, then slowly mix them into the wet mixture until a soft, slightly loose dough forms.
- Cover and chill the dough for at least 45 minutes, or up to 12 hours.
- Preheat the oven to 375°F and let the dough sit out for 10 minutes before scooping.
- Line two baking sheets with parchment paper.
- Scoop 1–2 tablespoons of dough for small cookies (8–9 per tray), or 3–4 tablespoons for large cookies (6–7 per tray). Add extra raisins on top, if desired.
- Bake for 10–12 minutes, or until the edges are deep golden brown. For larger cookies, bake an extra 2–4 minutes.
- Let the cookies rest on the pan for 10 minutes, then transfer them to a rack to cool completely.
Notes
*You can also use store bought soy free vegan butter or refined coconut oil. They all work pretty similarly in this recipe.
**I know you want to just bake your mixture right away, but don’t do it! Gluten free flours absorb liquid less quickly, thus resting your cookie dough is vital in helping all the ingredients to blend together. The result of resting your dough is that your cookies will not have a dry and gritty texture. The longer you can rest your dough the better texture and flavor you’ll have.
***Also, to make sure your cookies spread out, it’s very important to let your dough come back to room temperature before baking.
- Prep Time: 20
- Chill dough: 45
- Cook Time: 12