Soft, puffy, and spicy with a chewy exterior, these vegan Raisin Spice Cookies are everything! One of my all-time favourites.
My Grandma could bake! Her hands were the perfect size for rolling cookies, and she always baked with a secret ingredient (love). So I grew up eating and baking a lot - cookies, cakes, pies, cinnamon buns, you name it, we baked it.
Of all the cookies, I've baked and eaten, these Raisin Spice Cookies are one of my top 10 favourites. I first had them many many years ago when I was in the hospital having my daughter. My sister made them and snuck a batch to me in the middle of the night (they were all gone by the morning). They've been a family favourite since! They are the most delicious, plush, chewy, spice cookies EVER!
The 2 combos that I make most often are - the original (aka: Miranda's cookies) which is toasted, crunchy pecans and plump, sweet raisins OR the holiday version which is raw, green pumpkin seeds and juicy red cranberries. Obviously, you can interchange any fruit or nut/seed to what you have on hand or to suit your taste preference.
Tender and chewy these spicy nuggets smell delectable baking in the oven and are best enjoyed at 2:00 in the afternoon on a blustery winter day with a cup of hot tea, warm spicy cardamom walnut milk or try them with this delicious almond milk.
Enjoy!
x Tracy
** If you make my Raisin Spice Cookies recipe, let me know! Leave a comment, rate it, and please tag any photo @ceeceecooks on Instagram. **
Raisin Spice Cookies {Vegan}
INGREDIENTS
- ⅓ cup vegan butter
- ⅔ cup packed brown sugar
- 1 egg replacement
- 3 tbsp plant-based milk
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg, allspice
- ¼ tsp cloves (ground)
- pinch salt
- 1 ½ cups flour
- ½ tsp baking soda
- ¾ cup raisins
- ½ cup pecans, rough chop (toasted)
INSTRUCTIONS
- Cover a baking sheet with parchment paper.Lightly toast pecans in a dry skillet on the stove and set aside.When cookie dough goes into the fridge to cool, preheat the oven to 350 F.
- Cream butter (I use Earth Balance Buttery Sticks) and sugar together in the bowl of a stand mixer or use a hand mixer.Depending on how sweet you like your cookies, you might want to reduce the sugar by 1-2 tbsp. Add egg replacer (I use Bob's but use your favourite egg replacer), milk*, and vanilla. Stir to combine. *Start with 3 tbsp of milk, if the dough isn't coming together add another tablespoon at a time and mix well.
- Add spices*, flour, and baking soda - mix together (the dough will be quite thick). Add raisins and pecans and stir by hand to combine. *adjust spices to your taste. I like the cookies pretty spicy so I add a bit more. TIP: You can use apple pie spice or pumpkin pie spice if you don't have all the individual spices on hand.
- Drop by spoonfuls onto a prepared baking sheet. Then into the fridge for 30 - 60 minutes (the dough balls should feel cold) and then straight into the preheated oven for 11-15 minutes - should be golden and a little crisp on edges (depends on your oven and how large you make the cookies). Don't over cook.I used a 1.5 tbsp cookie scoop this time so they were quite large (~14 cookies), but I actually prefer the look of the dropped cookies (a bit smaller and a bit more rustic). Makes around 18, 35 gram drop cookies.
- Remove from oven, let cool on a rack. These cookies are good warm, but they are outstanding cold and even better the next day if that's possible. Store in an air-tight container (I hide a couple in the back of the fridge in an old coffee tin or similar!).
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Leave a Reply