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Chewy Apple Oatmeal Raisin Breakfast Cookies
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5 from 6 votes

Chewy Apple Oatmeal Raisin Cookies

These Chewy Apple Oatmeal Raisin Cookies are just that---soft and chewy! More importantly, these cookies are a notch up from the classic oatmeal raisin flavor. The Apples create a nice bit of tartness that works beautifully with the cinnamon spice. This is a sure favorite in any household, especially with the little ones.
Course Breakfast, Dessert, Snack
Keyword apple, apples, baked, breakfast, brunch, chewy, classic, cookies, dessert, easy, fall recipe, healthy, homemade, indulge, oatmeal, oats, plant-based, raisins, recipe, snack, spices, sweet, vegetarian
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time: 1 hour
Total Time 28 minutes
Servings 2 dozen cookies
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 1/2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 3 cups rolled oats, GF if preferred! (I use Bob's Red Mill)
  • 1-2 Tbsps apple spice puree (See Notes!)
  • 1 cup unsalted butter, room temp. (I use Land O' Lakes)
  • 1 cup organic brown sugar (I use Sugar in the Raw)
  • 1/4 cup organic pure cane sugar (I use Wholesome Sweets)
  • 2 large organic eggs, room temp. (I use Organic Valley)
  • 2 tsps vanilla extract
  • 1 Tbsp molasses
  • 1 tsp baking soda
  • 2 tsps ground cinnamon
  • 1/2 tsp sea salt
  • 3/4 cup organic raisins

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper (or a lightly greased cookie sheet) to prevent cookies from sticking and burning fast. Set aside.
  • Using an electric stand mixer (fitted with a paddle attachment), cream together the softened butter and both sugars on medium speed until smooth, about 2 minutes.
  • Next, add the eggs and mix on high until well combined (for another 1 minute). Be sure to scrape down the sides and bottom of the bowl if needed.
  • Finally, add the vanilla extract, pureed apples, and molasses, mixing everything on high speed until combined. Set aside.
  • Now, in a large bowl, toss together the all-purpose flour, baking soda, cinnamon, and sea salt. Add the dry ingredients to the wet ingredients and mix on low until fully combined.
  • Add in the rolled oats and raisins, and mix until well combined on low speed.
  • Once time has passed, remove cookie dough from refrigerator or freezer and scoop dough (about 2 tablespoons of dough per cookie) onto the baking sheets, about 1 inch apart. Repeat until pans are filled.
  • Bake cookies for 11-13 minutes until very lightly browned on the sides. ***NOTE: The centers will look very soft and undone, BUT they are good to go; they'll harden slightly while cooling!***.
  • Remove cookies from the oven and let them cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat until all cookies are made.
  • Once fully cooled, grab a cookie and enjoy your first bite.
  • Bon Appetit!

Notes

APPLE PUREE: Begin by melting 3 Tbsps of vegan butter into a medium saucepan on medium-high heat. Add in diced apples (3-4 medium granny smith apples), 1 Tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger, and 1/2 cup brown sugar. Stir until everything is combined. Cook until apples are nice and tender and everything becomes glaze-like, about 7-8 minutes. Remove from heat and carefully add to high-powered blender and blend until smooth. Set aside.
STORAGE: Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks). Can be frozen for 4-5 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!