These cookies are a delightful vegan treat, combining the comforting flavors of cinnamon and raisins with a soft, chewy texture.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, beat the vegan margarine, turbinado sugar, and brown sugar until creamy.
Creaming the margarine and sugars properly helps create a light and fluffy texture.
Add the vanilla extract, almond milk, and applesauce to the bowl and mix until well combined.
Ensure the wet ingredients are fully incorporated for a smooth batter.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Whisking the dry ingredients helps distribute the leavening agents evenly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent tough cookies.
Fold in the rolled oats and raisins until evenly distributed.
Folding gently ensures the add-ins are evenly spread without overworking the dough.
Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them evenly.
Using parchment paper makes cleanup easier and prevents sticking.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve and enjoy your delicious vegan cinnamon oatmeal raisin cookies!
Pair with your favorite plant-based milk for a delightful treat.
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