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Delicious Cookies With A Hint Of Robust Molasses
These Rich Decadent Vegan Oatmeal Raisin Walnut Cookies are so flavor forward thats perfectly blended. They are so moist and sweet with molasses, maple syrup, dark brown sugar, cinnamon, desiccated coconut, walnuts and raisins. Loving the coconut because it helps these cookies stay so nice and moist. NO hard cookies here! Oh, and lets not forget the oatmeal that adds chewy texture. It’s really become one of my favorite cookies. This is a nutritious fun baking project for the whole family.
A Little Oatmeal Cookie History
Of course we can with common knowledge deter that the roots of the oatmeal cookie came from Scotland. Where it was a staple food of the country. Even then oats were thought of as a health food and still is today.
In 1852, Eliza Leslie wrote the first recipe for oatmeal cookies. She named her cookbook “The Complete Economical Cook.” This recipe was economical and simple with adding butter, sugar and eggs to oats and baking them until they were golden and just right. They were not called oatmeal cookies as we know them but it was the beginning ground work to all future oatmeal cookies.
Bringing this foundation all the way to 1896 with the highly recognizable Fannie Merritt Farmer or better known for her Fannie Farmer Cookbooks. She created this 1896 cookbook for the “Boston Cooking School Cook Book.” She actually came up with a more complex recipe of oatmeal cookies and literally was the first to title them as Oatmeal Cookies.
Before all this development by Fanny Farmer they were called Oat Cakes by Quaker Oat Company. They were the first to put this oat cake recipe on their box and have a cookie recipe appearance. This ready made do it yourself recipe packaging made the Quaker Oats package famous.
Until this day we are thankful for this delicious oat grain and all that it has brought us in the vast array of oatmeal cookie recipes. Soft, chewy or crunchy they are all good. I hope you like these moist Rich Decadent Vegan Oatmeal Raisin Walnut Cookies I have here for you today.
How To Make Rich Decadent Vegan Oatmeal Raisin Walnut Cookies
Being that these are vegan cookies we have to start with making the flaxseed egg. This is done by adding two tablespoons of the plant based milk with one tablespoon of ground flaxseed. After you mix it and wait about five minutes the mixture will congeal and act like an egg for the recipe. Put this aside.
With a hand mixer or standing mixer cream together the dark brown sugar and vegan butter. After it is creamed add the maple syrup, molasses and vanilla and blend together. Add the congealed flaxseed egg and stir it in softly without over stirring.
In another large bowl add all the dry ingredients and mix together well. Add the dry ingredient mixture into the wet mixture. Add about 1/3 of the dry ingredients at a time and stir it together with a large wooden spoon. If it is too dry add more plant based milk. It should be firm enough to make into a ball.
Add the chopped nuts and raisins at this point and mix them into the dough.
How To Bake These Vegan Oatmeal Raisin Walnut Cookies
With your hands take the cookie dough and make small balls and put them onto a parchment lined sheet pan. It should make about two batches of 12 cookies. Total amount should be around 24 cookies.
Bake for 12 to 13 minutes or until golden brown. The cookie edges will be firm and soft in the middle. Let the cookies cool on the cookie sheet before taking off. This will help them firm up and less apt to crumble. When they have cooled they will look like the photo below.
Oatmeal Cookies Substitutions
When making these Rich Decadent Vegan Oatmeal Raisin Walnut Cookies there are substitution you can use to make a variety of different cookies. Although, if you are going to use added fruits and nuts that are less flavor forward then I would use a light brown sugar or monk fruit sweetener. Like say almonds and dried peaches for example.
As for nuts! You could use any nut that you would like, like peanuts, pecans, hazelnuts, almonds or even pine nuts.
As for the dried fruit, dates would be wonderful in this recipes. Perhaps using figs, currents, dried apricots, dried peaches, cranberries, dried raspberries, dried bananas or even a little orange peal.
There are so many ways to change this recipe up. Mix and blend together what you know that goes together well. See what you come up with.
I hope you love this recipe as much as we do. Enjoy!
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Print
Rich Decadent Vegan Oatmeal Raisin Walnut Cookies
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: Scottish
- Diet: Vegan
Description
These Rich Decadent Vegan Oatmeal Raisin Walnut Cookies are robust in molasses, maple syrup, cinnamon and dark brown sugar (or coconut sugar). Pumped up with delicious add ins of raisins, crunchy walnuts and shredded desiccated coconut. They are wonderfully firm on the outside but definitely moist in the middle. Perfect cookies to bake for the whole year. Makes about 2 dozen cookies. Enjoy!
Ingredients
Rich Decadent Vegan Oatmeal Raisin Walnut Cookies
- 1 cup Dark Brown Sugar or Coconut Sugar
- 1.2 cup Vegan Butter
- 1 Tbsp Organic Molasses
- 1 Tbsp Organic Maple Syrup
- 1/2 Tbsp Vanilla Extract
- 1 3/4 cup Sprouted Organic Rolled Oats or Old Fashion Oats
- 1 1/4 cup Organic All Purpose Flour
- 1 cup Desiccated Coconut, finely shredded
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 Tbsp Cinnamon
- 2 Tbsp Coconut Milk, to mix with ground flax meal to create a flaxseed egg
- 1 Tbsp Ground Flaxseed
- 2 Tbsp Coconut Milk, this is used additionally in the dough
- 3/4 cup Raisins
- 1/2 cup Walnuts or Pecans, chopped
Instructions
Rich Decadent Vegan Oatmeal Raisin Walnut Cookies
- Preheat oven to 350 degrees.
- In a small bowl add the 2 tablespoons of coconut milk (Or any plant based milk you like) with 1 tablespoon of ground flaxseed, to create a flaxseed egg. Mix together with a fork and let congeal for 5 minutes. Set aside.
- In a large bowl cream together until smooth the vegan butter and dark brown sugar with a standing mixer or hand held mixer.
- Add to this mixture to the molasses, maple syrup and vanilla extract and mix it together with the vegan butter and dark brown sugar mixture.
- In a separate large bowl add the rolled oats, organic all purpose flour, desiccated coconut, baking soda, cinnamon and sea salt. Mix all together well.
- Add the flaxseed mixture into the wet ingredients. Mix together slightly. Do not over mix!
- Add the dry ingredients into the wet ingredients about 1/3 of the dry ingredients at a time. Mix together. The dough should be thick enough to make into a ball and still be sticky. If it is too dry add more plant based milk. If it is too wet add a little more flour.
- Add in the chopped nuts and raisins and mix into the dough.
- In your hand, roll out little balls of dough and put them onto a parchment lined sheet pan. This recipe should make 24 cookies. Should make about two batches.
- Put into the preheated oven and bake for 12 to 13 minutes (depending on the heat of your stove). The cookie edges will be firm when done and a little soft in the middle.
- Let the cookies stay on the sheet pan to firm up and cool down before taking them off.
- Enjoy!
