Fursecuri vegane cu ovăz și stafide

Acestea Fursecuri vegane cu ovăz și stafide are chewy, oatmeal cookies filled with raisins for a healthy breakfast on the go. Plus, they are super easy to make for a make-ahead breakfast cookie.

Cuprins

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We are big fans of vegan oatmeal cookie recipes, and after sharing my fursecuri cu unt de arahide, banane și ovăz, it’s time for the old-time classic oatmeal raisin cookies.

These are naturally chewy, sweet, and full of oats to bring you fiber and energy in the morning. So let’s see how to make eggless oatmeal raisin cookies.

Fursecuri vegane cu ovăz și stafide

These Vegan Oatmeal Raisin Cookies are delicious soft and chewy breakfast cookies filled with oats and raisins

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Timp de pregatire: 15 minute min

Timp de gătit: 30 minute min

Timpul total: 45 minute min

Curs: Desert, Gustare

Bucătăria: american

porţii: 12 cookies (2tbsp each)

calorii: 222.1 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

Ouă de in

• ▢ 1 lingură Făină de in
• ▢ 2 ½ linguri Apa - călduț

Aluat de fursecuri vegan cu ovăz

• ▢ 1 ceaşcă Faina de toate scopurile - Notă 1
• ▢ 1 ½ ceaşcă Ovăz rulat de modă veche
• ▢ ½ linguriță Scorţişoară
• ▢ ½ linguriță Praf de copt
• ▢ ¼ linguriță Sare - dacă untul vegan este nesărat
• ▢ ½ ceaşcă Unt fără lactate (nesărat) - dedurizată
• ▢ ½ ceaşcă Zahăr brun moale
• ▢ ¼ ceaşcă Zahăr din trestie nerafinat
• ▢ 1 linguriță Extract de vanilie
• ▢ 1 ceaşcă stafide

Instrucțiuni

• Prepare the flax egg, in a small bowl, whish flaxseed meal, and water. Set aside 10 minutes or until a gel-like texture forms.
• Într-un bol mare, amestecați făina, fulgii de ovăz, scorțișoara, bicarbonatul de sodiu și sarea.
• In another bowl, add softened vegan butter, brown sugar, and sugar. Beat with an electric beater or paddle attachment of a stand mixer until creamy and smooth – about 90 seconds.
• Add flax egg and vanilla extract and stir few seconds until incorporated.
• Stir the dry ingredients into the bowl until a creamy cookie batter forms. Stir in raisins.
• Cover bowl and store cookie dough for 30 minutes in the fridge.
• Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper, and lightly grease with coconut oil or vegan butter. Set aside.
• Scoop out 2 tablespoons of batter, roll between lightly greased hands into a ball, and place onto the prepared cookie sheet. Press them slightly with your hand to flatten.
• Repetați cu aluatul de prăjituri rămas, lăsând puțin spațiu între fiecare bilă pe măsură ce fursecurile se extind în cuptor.
• Coaceți pe raftul din mijloc al cuptorului timp de 15-18 minute sau până când se rumenesc și sunt crocante la margini.
• Cool down on the cookie sheet for 10 minutes, they are still soft, hot, and that's normal, they firm up as they cool down. When easy to handle, slide a spatula under each cookie and transfer them to a wire rack before eating.

Stocare

• Store up to 3 days at room temperature or 4-6 days in the fridge in a sealed cookie jar. Freeze in zip-lock bags and thaw at room temperature the day before.

notițe

Notă 1Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

Echipament

Castron de amestecare

Cupe și linguri de măsurare

Foaie de copt

Hârtie pergament

Rack de răcire

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Nutriţie

servire: 1fursec | calorii: 222.1kcal | Carbohidrați: 37.7g | Proteină: 2.9g | Gras: 7.2g | Grăsime saturată: 1.7g | Grăsimi polinesaturate: 2.1g | Grasime monosaturata: 2.7g | Grasimi nesaturate: 0.04g | Sodiu: 162.1mg | Potasiu: 168mg | Fibră: 2.3g | Zahăr: 13.2g | Vitamina A: 359.9IU | Vitamina C: 0.7mg | Calciu: 20.3mg | fier: 1.3mg | Magneziu: 23.1mg | Fosfor: 66.4mg | Zinc: 0.5mg

Ingrediente și înlocuiri

All you need to make oatmeal raisins cookies without eggs or dairy are a few simple ingredients.

• Ovăz rulat de modă veche – You can use quick oats instead of fulgi de ovăz, but the chewy texture won’t be the same.
• Faina de toate scopurile – You can also use white faina de spelta for a healthier alternative to făină generalăPentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.
• Făină de in - Făină din semințe de in is a high-fiber and low-carb flour that brings texture to baking recipes.
• Praf de copt – for a bit of texture in the cookies.
• Unt Vegan – Coconut oil is not recommended for this recipe as the cookies would overly spread with it.
• Brown Sugar – Or coconut sugar.
• Zahar alb – Or crystal sweetener.
• Scorţişoară – Cinnamon adds a delicate flavor to these oatmeal cookies.
• Extract de vanilie – To bring a delicious taste.

How To Make Vegan Oatmeal Raisin Cookies

1. First, prepare a flaxseed egg. Stir the flax meal and lukewarm water in a small bowl.
2. Wait for 10 minutes at room temperature until an egg-like texture forms.
3. Meanwhile, in another bowl, whisk the flour, oats, baking soda, and cinnamon. Set the bowl aside.
4. Next, in another large bowl, add softened vegan butter, brown sugar, and white sugar.
5. Beat the mixture with an electric beater or the paddle attachment of a stand mixer until the butter is creamy and the sugar well incorporated. It takes about 1 to 2 minutes on the high-speed setting.
6. Add the flax egg and dry ingredients into the bowl with the sugar/butter mixture and stir until all incorporated.
7. You can use a silicone spatula, the paddle attachment, or the stand mixer to do so.

8. Cover the bowl with plastic wrap or silicone lid, and pop the cookie dough in the fridge for 20 minutes.
9. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil paper with coconut oil or vegan butter. Set it aside.
10. Now, scoop two tablespoons of batter, roll them between slightly oiled hands, and place them on the prepared baking sheet.
11. Repeat until you have formed 12 cookie dough balls, making sure you leave some space between each cookie as they will expand a bit in the oven.
12. Use your hand to press slightly and flatten each cookie dough ball into the shape of a cookie.
13. Bake the cookies for 15 to 17 minutes at 350°F (180°C) on the center rack and bottom center rack if you use two trays as I did.
14. Let the cookies cool down on the baking sheet for at least 10 minutes. This is a crucial step to firm up your cookies. They will be a bit soft after baking and will firm up, getting chewy after cooling down.

Instrucțiuni de depozitare

These vegan oatmeal raisin cookies store very well in a sealed cookie jar placed in the fridge for up to 4 days. You can also freeze these oatmeal raisins cookies for up to 3 months in zip-lock bags. Thaw them at room temperature the day before.

Add-Ons

You can always twist this recipe to create a range of delicious oatmeal cookies. For example, you can replace the raisins with a combination of one or two of the below ingredients to create new cookie flavors:

• Nucă de cocos mărunțită – this also adds an extra chewy texture to the cookies.
• Afine uscate
• Caisa uscata tocat mărunt.
• Chips de ciocolată neagră
• Nuci decojite or pecans.

Schimbări de alergii

If you have food allergies, there are some easy swaps you can apply to this recipe.

• Fără ovăz – You can replace old-fashioned rolled oats with millet flakes or puffed quinoa cereal.
• Fără gluten – Pick a gluten-free certified oats brand and use my ghid de conversie fără gluten.
• Fără zahăr – Granulated sugar-free sweeteners like erythritol melt well in cookies. Avoid xylitol which keeps cookies ultra soft.

Întrebări frecvente

Below are some answers to your most frequent questions about these oatmeal raisin cookies:

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