Grandma Wendy’s Cookies
Grandma’s oatmeal raisin cookies! These cookies are sweet, soft, chewy, have large oats and lots of raisins. They’re everything you’re looking for to enjoy on a Sunday afternoon with some tea. Even better? Grandma Wendy graciously veganised them.
Who doesn’t love to receive a phone call from grandma telling you she’s going to be baking for you? I was so honoured by this phone call because not only was grandma baking for me 🤤 but she was also calling to get help on how she can veganise her recipe.
The legal stuff
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I’ve been pretty lucky when it comes to having a supportive family during this transition to veganism. Although they’re not all quite ready to make that switch yet 😉 for the most part they have been excited to try and convert recipes for us to try — this being one of those times.
My grandma is such a sweet soul and she was so worried they weren’t going to turn out the same or as good as her original recipe (with butter, eggs and milk). After taste testing the recipe (which means eating an entire tray of cookies in one sitting) the results were delicious!
If I can share grandma’s baking made vegan with the world, why wouldn’t I?
Before we head straight to the recipe, I have a few tips to share with you to ensure your baking success!
- You must use rolled oats. Not quick oats! The quick oats loose their shape and become mushy super fast where as rolled oats will keep their shape
- To plumpen up dried raisins, place them in a bowl with hot water for a few minutes
- This recipe isn’t just great with raisins. You can omit the raisins all together or substitute them for chocolate chips, craisins etc.
Grandma's Oatmeal Cookies
- 1 tbsp ground flax/ egg replacer/ground chia
- 2 tbsp water
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegan margarine or butter
- 1 tsp vanilla
- 1 tbsp non-dairy milk
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup flour
Last minute additions
- 1 cup rolled oats
- ¾ cup raisins optional (chocolate chips, craisins)
- Preheat your oven to 350°, then line a baking sheet with parchment paper and set aside.
- Measure out your flax (or egg replacer or ground chia) and water, mix in a small bowl then set aside. In the bowl of your stand mixer or a large mixing bowl, cream together your sugar and butter until smooth. Then add the vanilla, soy milk and your egg replacer (flax/chia).
- Once your wet ingredients are well mixed, add the salt, baking soda and baking powder making sure its mixed in well then add your flour in 1/2 cup at a time.
- Measure out your rolled oats and raisins then toss into the dough and mix by hand. Be sure to not over mix.
- Drop your cookie dough about 2" apart on your pan and bake for 10-12 minutes or until golden brown on the bottom
- Rolled oats are a must for this recipe. Quick oats absorb too much moisture and loose their shape
- If your raisins are dried, put them in a bowl with boiling water for a few minutes to plump them back up
- Raisins are optional of course and can be omitted all together or substituted for chocolate chips, craisins etc.