Dairy-Free Oatmeal Raisin Cookies

Last week, I volunteered to make cookies for a work potluck – one of my co-workers is dairy free and I wanted to make something everyone could enjoy.  So, my butter-loving self went searching for a great dairy free cookie recipe and found these!

Because who doesn’t love a great oatmeal raisin cookie?

Now the key to a really good oatmeal raisin cookie is the texture: they HAVE to be soft and chewy!

And the key to soft and chewy oatmeal raisin cookies is plumping the raisins before baking so they raisins don’t leech the moisture from the cookies.

These cookies were soft and delicious and there was not a single cookie left to bring home at the end of the day!

Recipe note:

I only had ½ cup old fashioned oats.  I finished the cup needed in the recipe with quick oats, then added an additional ¼ cup quick oats to compensate.

Dairy-Free Oatmeal Raisin Cookies

Adapted from Life Made Simple

½ cup coconut oil, melted

½ cup brown sugar

¼ cup granulated sugar

2 teaspoons vanilla extract

1 egg

1 cup old-fashioned oats (or see note)

1 cup all-purpose flour

1 teaspoon baking soda

¾ teaspoon ground cinnamon

¼ teaspoon salt

½ cup (heaping) raisins

Place the raisins in a microwave-safe bowl.  Cover with water and microwave for 2 minutes.  Set aside (in the water) for 10 minutes to plump the raisins. Drain and set aside.

Preheat the oven to 350 degrees and line baking sheet with parchment or silicone mats.

Place the melted coconut oil and both sugars in the bowl of a stand mixer and mix until smooth.  Add the egg and vanilla, again mixing until smooth.

Add the oats, flour, baking soda and cinnamon and mix until combined.  Use a spoon to stir in the raisins.

Scoop the dough onto cookie sheets using a medium (2 tablespoon) cookie scoop. 

Bake in the preheated oven for 11-13 minutes or until the edges of the cookies are browned (tops will still be very soft).  Cool on pans for 5 minutes, then move to wire racks and cool completely.

Makes about 20 cookies