Ingredients
Units
Scale
- 1 cup old-fashioned rolled oats (use gluten-free oats to make these cookies gluten-free)
- 3/4 cup all-purpose flour (use a gluten-free baking flour to make these cookies gluten-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature (use vegan butter to make these cookies dairy-free)
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce (as a binder, in place of eggs)
- 1 teaspoon pure vanilla extract
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon (if using), and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream together the butter, brown sugar, and granulated sugar until smooth and well-combined.
- Add the applesauce and vanilla extract to the creamed sugar mixture. Continue to mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- Fold in your raisins or chocolate chips with a spatula.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each ball of dough slightly with the back of your spoon or your fingers.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. The centers might seem slightly underdone, but they’ll continue to cook as they cool.
- Remove from the oven and let the cookies sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
- Store any leftovers in an airtight container at room temperature for up to a week.
Notes
- You can use coconut sugar in place of the granulated sugar if you prefer.
- If you don’t have applesauce on hand, you can also use canned unsweetened pumpkin puree (the cookies will have an orange tinge, though).
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Baking
- Method: Oven
- Cuisine: Egg-Free
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11.3 g
- Sodium: 83.7 mg
- Fat: 6.2 g
- Saturated Fat: 3.9 g
- Carbohydrates: 21.6 g
- Fiber: 1.1 g
- Protein: 1.7 g
- Cholesterol: 16.3 mg