Raisin Spice Cookies (Vegan)
Servings: 14 cookies
Ingredients
- 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)
Instructions
- 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.
Notes
Spices: add more or less spices to your taste. I like the cookies pretty spicy so I add a bit more. SUB: Use an apple pie spice or pumpkin pie spice if you don't have all the individual spices on hand.
Egg Replacer: use a flax egg (1 tablespoon ground flax seed meal with 3 tablespoons warm water - stir and let sit until gelatinous) or a commercial egg replacer like Bob's Red Mill.
Flour: for gluten-free option, sub an equal amount of 1:1 gluten-free flour.
Cookie Size: I used a 1.5 tablespoon cookie scoop which makes the cookies quite large (yield: ~14 cookies), but I actually prefer the look of the dropped cookies - they are a bit smaller and more rustic looking. Drop cookie yield: ~18, 35 gram cookies.