These delicious cookies are vegan and bursting with sweet dried fruit!
Recipe from Malcolm Regisford.
- SERVINGS 12-15 cookies
- PREP TIME 15 minutes
- COOK TIME 20-25 minutes
- PASSIVE TIME N/A
Ingredients
- ½ cup Vegan Butter or solid Coconut Oil (113 g)
- 1 cup Sugar (201 g)
- ¼ cup Plant-Based Milk of choice (59 mL)
- ¾ cup Old Fashioned Rolled Oats (72 g)
- ¾ cup Unbleached White All-Purpose Flour (102 g)
- 1 Tbsp Cinnamon (8 g)
- 1 ½ tsp Baking Powder
- ¼ cup Raisins (40 g)
- ¼ cup Dried Cranberries (33 g)
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix vegan butter and sugar until smooth and creamy. Add milk and mix until combined. Whisk flour, cinnamon, baking powder and oats in a medium bowl.
- Add dry mixture to the wet mixture and mix to combine. Once the dough forms, add cranberries and raisins and fold to incorporate.
- Scoop ¼ cup portions onto the prepared pan.
- Slightly pat down each scoop and bake for 20-25 minutes or until slightly golden. Let cool and enjoy.