![]() If you try out these vegan oatmeal raisin cookies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram oking. Mix in the egg and vanilla until well blended. In a large bowl, cream together the shortening, white sugar and brown sugar. Wholesome Chewy Oatmeal Raisin Cookies (GF) Preheat oven to 350 degrees F (175 degrees C).Beat until combined, scraping sides of bowl occasionally. Add the brown sugar, baking soda, cinnamon, and salt. Use gram measurements! ⟶ I highly recommend weighing your ingredients (mainly flour, sugar, and butter) with a kitchen scale*. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. This will create flatter cookies with those lovely cracks on top. Tap pan on counter after baking ⟶ The cookies will puff up in the oven, so when you take them out be sure to tap the pan on the counter once or twice to deflate them. ![]() The dough will also thicken more so the cookies don’t overspread in the oven. Softened butter gets aerated when creaming with sugar and thus will result in a more cake-like texture.Ĭool the melted butter before using ⟶ Let the butter sit at room temperature for a few minutes so it’s not hot when you add the flours.Ĭhill dough ⟶ This allows the flour to hydrate and break down into sugars, resulting in a more flavorful cookie with better browning. Use melted butter ⟶ Melted butter makes for chewier cookies. If your dough feels particularly dry, add extra milk one teaspoon at a time. If your cookies come out dry, reduce the bake time by a minute. I recommend just baking one or two as a test batch first, since all ovens vary. Oat flour dries out quickly so pay close attention to the bake time. In a mixing bowl combine all the wet ingredients: your butter, sugars, eggs, vanilla, and molasses. Originally I made these cookies with just vegan butter, but I love the subtle buttery, nutty flavor the walnut butter adds. Pecan butter would be phenomenal (albeit pricey), almond or cashew butter would be my next choice for more neutral flavor, sunflower seed butter would be good taste-wise but may turn the cookies green, tahini can work if you don’t mind the slight bitterness, and peanut butter would be most affordable (pb oatmeal raisin cookies do sound delicious).ģ) Omit and double the amount of vegan butter. I have made these cookies with olive oil instead of butter and they were delicious! Use 42 grams olive oil + 10 grams soy milk (in addition to the soy milk called for in the recipe card).ġ) If you have walnuts, you can make your own walnut butter! Toast walnuts at 350☏ for 8-10 minutes, then blend into walnut butter.Ģ) Use a different nut/seed butter, but note the flavor of the cookies will change slightly depending on the nut/seed butter you use. The cookies will be thicker and softer but still tasty! You can use all purpose flour (or a gluten-free all purpose flour) and omit the flaxseed.
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