Flax Egg Oatmeal Raisin Cookies

These Flax Egg Oatmeal Raisin Cookies feature a soft center with a crispy exterior. Packed with tasty raisins and oats, they use a flax egg in place of traditional eggs. Ideal for anyone with egg allergies or those wanting to enhance their diet with extra nutrients, these cookies are an excellent choice, and they can be made 100% gluten free. They also freeze beautifully and remain just as delightful when eaten directly from the freezer!

By Rose Huxford

Flax Egg Oatmeal Raisin Cookies

Yields: ~22 cookies

Pre-heat oven: 350 degrees F or 375 degrees F (depending on your oven)

Prep-time: 5 minutes

Bake-time: 12-15 minutes

Total-time: ~30 minutes

Equipment: 2 large mixing bowls, 1-2 baking sheet pan, parchment paper, 1 small bowl, whisk, spatula, measuring spoons, measuring cups, small or medium cookie scooper, cooling rack.

Ingredients

• 2 cups all-purpose flour or gluten free 1:1 baking flour

• 1/2 tsp salt

• 1 cup old fashioned oats, or gluten free old fashioned oats

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tbsp ground flaxseed meal

• 3 tbsp cool water

• 1 1/3 cup rasins

• 1 tbsp ground cinnamon

• 1 cup unsalted butter, dairy free or regular (very soft butter)

• 3/4 cup coconut sugar, or cane sugar, or date sugar

• 1/3 cup cane sugar

• 1 tsp pure vanilla extract

  
  

Directions

1. Pre-heat your oven to either 350 degree F or 375 degrees F (depending on your oven).

2. Line your baking sheet pans with parchment paper, and set it aside.

3. Make your flax eggs: In a small bowl, combine your flaxseed meal and water. Stir, then set it aside. It will thicken as the mixture rests.

4. In a large mixing bowl, using either an electric mixer, or whisk, beat together your butter, and sugars until light and airy, about 30 seconds. Then, add in your vanilla and flax eggs. Whisk again for another 30 seconds until everything is well combined.

5. In another large mixing bowl, blend together flour, oats, baking powder, baking soda, salt, raisins and cinnamon.

6. Gently incorporate your dry ingredients into the wet mixture, using an electric mixer or a spatula to combine everything. Be careful not to overmix.

7. *When using all gluten-free ingredients, let the mixture sit for at least 30 minutes or overnight. This allows the dry ingredients to absorb the wet ones, helping to eliminate the granular texture.

8. If you're using regular flour and oats, scoop approximately 1-inch portions of batter onto your prepared baking sheet, ensuring there's a 1/2" gap between each one.

9. Bake for approximately 20-22 minutes, depending on your oven. The cookies should have a nice golden brown color on the bottom and a light golden brown on top. It's best to remove them when they're slightly underdone, as they will continue to bake on the hot sheet pan.

10. Allow the cookies to cool on the sheet pan for about a minutes, before transferring to a cooling rack.

11. To store the cookies, allow them to cool fully before placing them in an airtight container on the counter for up to 3 days. To freeze them, ensure they are completely cooled, then put them in a freezer bag and keep them in the freezer for up to 1 month.

By Rose Huxford