Eosinophilic Esophagitis Friendly Dairy Free Oatmeal Raisin Cookies
Total time59 min
Prep time15 min
Cook time14 min
4.7(13)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) vegan butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
Instructions
- 1
Beat the softened vegan butter, brown sugar, and granulated sugar together in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
- 2
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
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