How I make my vegan raisin cookies
First you will need the following ingredients:
| 2 cups | Self-rising flour |
| 1 teaspoon | baking soda |
| 1 teaspoon | baking powder |
| 1/2 teaspoon 1 teaspoon | kosher salt cinnamon powder |
| 3/4 cup | vegetable oil |
| 1 cup | granulated sugar |
| 1 cup | dark brown sugar (firmly packed) |
| 2 | large eggs (vegan skip the eggs) |
| 2 teaspoons | vanilla |
| 1 teaspoon | nutmeg |
| 1 ½ cups | organic raisins |
Method:
Set oven to 350 degrees F. Cream butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy., (skip the eggs if you are vegan). Stir together flour, baking soda, cinnamon, nutmeg, and salt. Gradually beat into butter mixture. Stir in raisins. Drop by teaspoonfuls onto an ungreased cookie sheet.
B'yond Pastry 
but Noel you used eggs. Isn’t that not allowed?
I’m not a Vegan myself,so you can send ALL cookies my way please!
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Wayne, I am glad you pointed that out. I did not use eggs. Somebody gave me the recipe and I tweaked it. But I forgot to remove the eggs from the template. The vegetable oil and the self rising flour replace the eggs and the butter. And that is why the cookies came out flat and chewy. Liquid egg is an option.
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ok,but I’d still eat them Noel!
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I can only eat one or two. I am lactose intolerant
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more for me!
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These look awfully good! I’m keeping them in mind for my holiday cookie boxes.
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I must say, raisins really don’t get enough love. These cooks look fantastic, just the perfect chewy texture!
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Thanks, Hannah. You are exactly right. Those were my best vegan cookies. I am excited that an expert like yourself would stop by and comment. Thanks again.
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