Gooey Vegan Oatmeal Raisin Cookies with Browned Butter
Serves 12
25 mins prep
10 mins cook
60 mins Chill Time
95 mins total
These Vegan Oatmeal Raisin Cookies are taken to the next level with browned butter! Incredibly chewy and gooey, with glistening raisins in every bite, they put a gourmet twist on a classic. Vegan, Gluten-Free Option.
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Prep: Spray or line a large baking sheet and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken.
Brown the Butter: Add the butter to a small pan or pot and warm over medium heat, stirring occasionally. Add the oats once the butter has fully melted. The butter will start to bubble as a white “foam” rises to the top of the butter. Start to stir frequently now, until the foam darkens in color and the protein solids fall to the bottom of the pan and turn golden; this process should take around 8-10 minutes in total. (Note: the oats will not turn completely golden, but should have a golden stripe down their centers). Remove the butter from the heat immediately and transfer to a medium bowl (scrape the pan well!). Place in the fridge for 10 minutes to let cool.
Dry Ingredients: In the meantime, whisk the flour, cinnamon, baking soda, and salt together in a bowl. Form a well in the center and set aside.
Wet Ingredients: Remove the bowl of browned butter and oats from the fridge and add in the brown sugar, prepared flax egg, vanilla, and molasses; mix well. Add the wet ingredients to the dry and mix until a dough forms, then fold in the raisins.
Chill: Cover the dough with plastic wrap and refrigerate for at least one hour, up to one day. If you chill the dough for more than one hour let it sit on the counter for 30 minutes before forming your cookies.
Preheat the oven: Preheat the oven to 350F while the cookie dough chills.
Scoop: Scoop out 2 tablespoons of dough and roll together in your hands to form each cookie. Place each ball 2” apart on the baking sheet and press down - they won’t spread much in the oven.
Bake: Bake in the middle rack of the oven for 8 to 10 minutes; the bottom edges of the cookies should be golden brown. Let the cookies rest on the baking sheet for another 10 minutes, to cool. (If you’d like, use a round cookie cutter and twirl it around each cookie to form it into a smooth circle). Transfer the cookies to a wire rack and let cool completely.
Serve & Store: Enjoy immediately, or store cookies in an airtight container at room temperature for up to 4 days. Cookies can also be stored in the freezer for up to one month and reheated as necessary.
