These vegan raisin spice cookies are the best! Their soft, puffy, tender crumb, spicy flavor profile and chunks of nuts and raisins make it impossible to eat just one!
Quick and easy to make without eggs or dairy, these cookies join a collection of family favorite vegan cookies like my eggless peanut butter cookies, epic vegan chocolate chip marshmallow cookies, and decadent vegan biscotti recipe.
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 favorites. 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 favorite 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 cookies 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.
Happy Baking, Tracy
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Raisin Spice Cookies (Vegan)
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- ⅓ cup vegan butter or margarine
- ⅔ cup packed brown sugar
- 1 flax egg
- 3 tablespoon dairy free milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg, allspice
- ¼ teaspoon ground cloves
- pinch salt
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¾ cup raisins
- ½ cup pecans, rough chop (toasted)
- Cover a baking sheet with parchment paper.Lightly toast pecans in a dry skillet on the stove over medium heat and set aside.When cookie dough goes into the fridge to chill, preheat the oven to 350º F.
- In a small dish, mix together 1 tablespoon ground flax and 3 tablespoons warm water. Set aside.
- Cream non-dairy butter or margarine and sugar together in the bowl of a stand mixer or use a hand mixer.
- Add flax egg, 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 to make a thick dough. Stir in the raisins and pecans by hand.
- Drop the cookie dough by spoonfuls onto a prepared baking sheet leaving room between the cookies to expand.
- Place the sheet pan into the fridge for 30 - 60 minutes to chill.
- Preheat the oven to 350º F. Place the chilled cookies into the preheated oven and bake for 11-15 minutes. They will be golden and a little crisp on the edges. Don't over cook.
- 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. (I hide a couple in the back of the fridge in an old coffee tin from the kids).
- Store in an airtight container at room temperature for a week or in the fridge or freezer to extend storage.
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