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Dairy, Egg and Nut Free Oatmeal Raisin Cookies

Posted Mar 27 2009 10:54am

_rkp2562 Oatmeal Raisin cookies are on my top five list of favorite cookies. Actually they are number two, right behind the classic chocolate chip cookie. That probably explains why I have oatmeal and raisins for breakfast nearly every single morning! It’s a little bit sweet, but not overly so, and warm and comforting all at once. Perfection.

People tend to be finicky about their oatmeal raisin cookies. You either fall into one of two categories; hard and crunchy or soft and chewy. I am of the rare breed who doesn’t have a strong preference one way or the other. I loved chewy cookies from the bakery and those hard and crunchy ones with the icing on it from the grocery store. Until one day I set out to make the perfect oatmeal raisin cookie that was soft and chewy (because my daughter preferred it). This cookie recipe is the result of that mission, and the mission was accomplished. This cookie is perfect.

You will be shocked at how decadent these cookies are. I’ve served them to true Oatmeal Raisin cookie lovers (who happened to not be allergic either) and they raved. My sister’s family requests these cookies every time I visit them or they visit me. In fact I just made a batch to mail to Kentucky for my nephew’s sixth birthday tomorrow. They pack very well and stay ultra fresh for days in an airtight container. Also, omitting the raisins and adding dairy free Enjoy Life Chocolate Chips is a delicious variation. Try both!


Yield:   2 dozen cookies


1/2 cup dairy-free shortening

1 cup granulated sugar

1/2 cup unsweetened applesauce

1/3 cup molasses

2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups quick-cooking or old-fashioned oats

1 cup raisins


In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, applesauce, and molasses until smooth. In a medium bowl, combine flour, baking soda, and salt with a wire whisk. Add to shortening mixture, and beat well.


Preheat oven to 400ºF, and line a baking sheet with parchment paper. Stir in oats and raisins with a rubber spatula. Use a cookie scooper to place batter onto prepared baking sheet. Bake 7 to 10 minutes, or until lightly browned. Remove from oven, press down slightly on dough, and let cool completely on baking sheet.



Prepare Oatmeal–Raisin Cookie recipe as directed, but substitute 1 cup dairy-free mini chocolate chips for the raisins.



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