Chewy Oatmeal raisin cookies without butter uses simple ingredients with a hint of cinnamon. The best part is this is a no chill cookie recipe! Enjoy these cookies in 20 minutes
Why Bake Oatmeal Raisin Cookies
- Chewy texture
- Find all ingredients in a grocery store
- NO CHILL cookie recipe
Ingredients
All Purpose Flour. Use regular flour for this recipe.
Baking Soda. The leavening agent.
Salt. To balance the sugar.
Ground Cinnamon. The best way to add flavour to these classic cookies.
Golden All Vegetable Shortening (Crisco). Using shortening makes these butterless oatmeal cookies.
Granulated White Sugar. Adds sweetness and gives the cookies those crispy edges.
Dark Brown Sugar. For chewy cookies, adding dark brown sugar gives the right amount of moisture.
Egg, room temperature. Eggs are a binding ingredient, you can experiment with a flax egg.
Vanilla Extract. For a nutty flavor.
Oatmeal. What are oatmeal cookies without the oats? I use quick oats in this recipe.
Raisins. I like to use sultana raisins for baking, but you can experiment with any of your favorite mix-ins.
How to Bake Oatmeal Cookies
Prep. Preheat the oven to 350°F. Set aside 2 baking trays lined with parchment paper.
Prepare dry ingredients. In a small bowl, add in the flour, baking soda, salt and cinnamon. mix dry ingredients together.
Mix wet ingredients. In a separate large bowl, add in the shortening and sugars. Beat with an electric mixer (hand-held or stand-up) until the mixture is a light brown colour. Next add in the egg and vanilla extract, beat again until combined.
Combine. Add in the dry ingredient mixture to the wet ingredients, fold together until almost all of the flour is mixed in to form a cookie dough.
Mix-ins. Fold in the oats and raisins until evenly combined throughout the cookie dough.
Prefer oatmeal chocolate chip cookies? Instead of raisins, add in dairy free chocolate chips!
Scoop. Use a cookie scoop to foam cookie dough balls onto the cookie sheet.
Bake cookies. This is a NO CHILL recipe, so bake right away for 10 minutes. I like to rotate my trays halfway through baking. After 10 minutes, remove the trays from the oven. The cookies will be very soft. Let the cookies rest for another 5 minutes then transfer to a wire rack to completely cool.
This recipe makes 18 – 20 cookies
Why Are My Oatmeal Raisin Cookies Hard?
For soft cookies, do not overmix the cookie dough. For chewy oatmeal cookies, only bake the cookies for 10 minutes then let cool on the baking sheet, out of the oven, for another 5 minutes.
Are Oatmeal Raisin Cookies Healthier Than Other Cookies?
It’s tempting to say these are healthy oatmeal cookies. However, like other cookie recipes, these cookies are packed with shortening and sugar. (Hey, at least I’m being honest!)
How to Store Oatmeal Raisin Cookies without Butter
Store in an airtight container for up to 5 days.
More Dairy Free Recipes
Vegan Rice Pudding {Guyanese Sweet Rice}
No Butter Chocolate Chip Cookies
Dairy Free Chocolate Chip Muffins
Chewy Oatmeal Raisin Cookies without Butter
Ingredients
Dry Ingredients
- 126 grams (1 cup, spooned and leveled) All Purpose Flour
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Ground Cinnamon
Wet Ingredients
- 114 grams (½ cup) Golden All Vegetable Shortening
- 55 grams (¼ cup) White Granulated Sugar
- 139 grams (¾ cup, lightly packed) Dark Brown Sugar
- 1 Egg, room temperature
- 1 tbsp Vanilla Extract
Mix-Ins
- 1 ½ cup Quick Oats
- 1 cup Raisins
Instructions
- Prepare 2 cookie trays with parchment paper, set aside. Preheat oven to 350°F.
- Stir together flour, baking soda and salt in a bowl, set aside.
- Using a hand mixer, mix together vegetable shortening, white sugar and brown sugar until it becomes a light brown colour. Add in the egg and vanilla extract, mix with hand mixer. Add in the dry ingredient mixture to the wet ingredients, fold together until almost all of the flour is mixed in to form a cookie dough.
- Add the oats and raisins, fold together until evenly distributed in the cookie dough and all of the remaining flour is fully combined.
- Using a cookie scoop, scoop the cookie dough to form cookie balls and place on prepared cookie sheet. Bake for 10 minutes. Rotate the pans half way. Remove from the oven, the edges should be firm but the middle will be soft. (this creates a chewy cookie). Leave on the cookie tray for another 5 minutes then transfer to a cooling rack to completely cool.
Pin for Later:
