We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 175C (350F) and line a baking sheet with parchment paper.
Cream together vegan butter, coconut oil, and brown sugar in a bowl.
Add vanilla extract to the creamed mixture.
Whisk together rolled oats, all-purpose flour, baking soda, salt, and cornstarch in a separate bowl.
Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
Fold in raisins until evenly distributed in the dough.
Chill the dough for 30 minutes to 1 hour.
Divide dough into 5 portions, shape each into a cookie, and flatten them.
Place cookies on prepared baking sheet and bake for 12-15 minutes or until edges are golden brown.
Allow cookies to cool before eating.
Want to keep this recipe for later? We can email it to you!
The cornstarch makes the cookies extra chewy, but flatten them before baking because they won't spread like usual cookies.
Double the ingredients for a bigger batch.
Can I substitute the coconut oil?
Yes, you can use additional vegan butter instead of coconut oil.
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly different.
What if I don't have cornstarch?
You can omit it, but the cookies may be less chewy.
Can I add nuts to the recipe?
Yes, feel free to add chopped nuts for extra crunch.
