I developed a hobby for cooking and baking at a very young age. I have early memories of watching my mom bake cakes and muffins where she allowed me to participate, which helped me develop my own confidence and skills in the kitchen. When I first started to bake on my own, the first thing I learned how to bake were oatmeal cookies. I still feel nostalgic almost 20 years later making this recipe.
To make these cookies healthier, I love adding raisins and whatever nuts you have on hand to make these feel appropriate for both breakfast and as a dessert. I also prefer my cookies to be mini and bite sized and used a mini cookie scooper to shape these, but feel free to make them larger if that’s what you desire.
Hope you guys enjoy this recipe.
Now set forth and be savvy!
~makes 48 cookies
- 2 flax egg (2 tbsp ground flax seed, 6 tbsp hot water) OR 6 tbsp of aquafaba
- 1 cup vegan butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 ½ cup white flour
- 3 cups rolled oats
- 4 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp salt
- ½ cup raisins
- ½ cup chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350 degrees
- If using a flax egg, make your flax egg by mixing the ground flax seed and water in a bowl, set aside.
- Cream the butter and sugars together in a stand mixer (or with an electric mixer or by hand).
- Add the flax egg and mix until well incorporated.
- Add the flour, oats, baking powder, cinnamon, vanilla extract and salt and mix until well combined
- Using a wooden spoon or spatula, mix in the raisins, chocolate chips and walnuts (or whatever nuts you have on hand)
- Using a cookie scooper, scoop out about 1 tbsp of the batter and place on a cookie sheet and flatten with the back of your spoon
- Bake for 12-15 minutes and enjoy!