Spiced ‘n Iced Oatmeal Raisin Cookies (Gluten-Free/Vegan) (Edit recipe)

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A warmly-spiced & apple cider-iced twist on classic oatmeal raisin cookies that are gluten-free, vegan & nut-free. The raisins are soaked in apple cider so they become super plump & juicy with a hint of fresh apple cider flavor. The canned pumpkin acts as an egg replacer - and you don’t taste pumpkin at all. Chocolate chips are optional but so good in these deliciously spiced oatmeal cookies.

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PREP TIME

20 minutes

COOK TIME

12 minutes to 14 minutes

INGREDIENTS

16

Serves: 26

Ingredients

0.75 cup Raisins
0.75 cup Apple Cider
0.75 cup Plant-Based Butter, Softened at room temperature
0.5 cup Cane Sugar
0.5 cup Light Brown Sugar
6 Tbsp Pumpkin Purée, Canned pumpkin
1.5 tsp Pure Vanilla Extract
3.75 cups Gluten-Free Rolled Oats, Gluten free old-fashioned oats; divided use
1 Tbsp Baking Powder
0.75 tsp Salt
1 tsp Cinnamon, Saigon, Ground
0.5 tsp Nutmeg, Whole nutmeg, freshly-grated to equal 1/2 Tsp
0.5 tsp FS Organic Ground Ginger - The Spice Lab
0.5 cup Semi-Sweet Dark Chocolate Chips (Bulk) - Pascha, Optional
1 cup Powdered Sugar
7 tsp Apple Cider, *Reserved apple cider that was used to soak raisins*

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak raisins in bowl filled with apple cider for 45 minutes (after draining raisins, save apple cider to use in cookie batter and icing).
Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
In large bowl, stir to combine plant butter, sugars, pumpkin and vanilla.
Place 3 cups oats in food processor; pulse ‘chop’ until oats resemble a coarse flour.
Place out flour in medium bowl. Add baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine.
Add dry mixture to bowl with wet mixture; mix well to combine. Stir in remaining 3/4 cup whole oats. Stir in 1 tablespoon reserved apple cider, followed by cider-soaked raisins. Stir in chocolate chips (optional).
Use # 24 cookie scoop, to scoop dough, spaced 2-inches apart, on prepared cookie sheets. Bake on middle rack of oven for 12-14 minutes or until golden. Cool 5 minutes before transferring to wire rack to continue cooling.
In small bowl, whisk powdered sugar and reserved apple cider until smooth. Use spoon to drizzle icing over cookie tops. Allow icing to set. Makes 26 cookies.

Notes

Store cookies in an airtight container, in single layers, separated by parchment paper, at room temperature for up to 5 days. *If omitting chocolate chips, use 1 cup raisins* Gluten-free. Plant-based. Vegan. Dairy-free. Egg-free. Nut-free.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	6 g
Carbohydrates:	27 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	92 mg
Fiber:	2 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.