Dairy-Free Oatmeal Raisin Cookies
Serves: about 56 cookies
  • 2 cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening (I use Spectrum)
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2½ cups quick oats
  • 1½ cups raisins
  • ½ cup rolled oats (optional; see post above for oat options)
  1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
  2. In a mixing bowl, beat the shortening, sugars, eggs, and vanilla until smooth. Add the flour mixture and beat to combine.
  3. Stir in the quick oats, raisins, and rolled oats (if using), until combined.
  4. Cover and refrigerate the dough for 30 minutes or more.
  5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  6. Scoop the dough by the tablespoon onto your prepared baking sheet. It will spread a little, so space the dough mounds about 2 inches apart. The cookies are about 2 to 2½ inch in diameter.
  7. Bake the cookies for about 8 to 11 minutes, or until just starting to turn golden around the edges. The ones in the picture were baked for 9 minutes.
  8. Let the cookies cool for 10 minutes on the baking sheet before removing to a plate to cool completely. They will firm up more as they cool.
  9. Store the cookies in an airtight container at room temperature for up to 4 days, refrigerate for up to 2 weeks, or freeze for longer keeping.
Nutrition Information
Serving size: 1 cookie Calories: 95 Fat: 4.2g Saturated fat: 1.8g Carbohydrates: 13.9g Sugar: 6.7g Sodium: 68mg Fiber: .7g Protein: 1.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-oatmeal-raisin-cookies