I think Miyoko’s will work best, because it is a firmer, more shortening-like plant butter, and it’s less salty. Yes, but keep in mind that the cookies will spread more, and it might add more salt to the flavor. Can I Substitute Butter Alternative for the Shortening? But any shortening, including butter flavor shortening, should work just fine. Can I Use Butter Flavor Shortening?ĭefinitely! I like to use Spectrum shortening because it’s non-hydrogenated, allergy-friendly, lends good flavor, and works great in baking. But we love the chewy texture and taste of dried fruit in this recipe. You could also go a different route and sub chopped nuts or dairy-free chocolate chips. If you aren’t a raisin fan, I recommend dried cranberries, dried blueberries, or chopped dried apricots for delicious cookies with the same vibe. I also prefer to refrigerate the rolled oat dough for at least 1 hour, to help soften the oats more. I would start with the 2 1/2 cups and add up to another 1/2 cup if your dough looks way too sticky. I know many people like it this way, so it’s up to you! You might want to add more oats if using old-fashioned. The cookies will spread more and you will taste more oat chew. But Can I Use Old-Fashioned Rolled Oats Instead? We decided we liked just a little bit of old-fashioned oats added for contrast in the texture and a solidly oatmeal cookie. I prefer quick oats (not instant oats) because they create a more balanced texture that’s still chewy, but doesn’t taste like you’re eating greasy, sugar coated, nearly raw oats. The problem is, you get a flatter, greasier, more sugary cookie and most of the “chew” is the oats themselves. Many recipes for oatmeal raisin cookies call for just old-fashioned rolled oats because the creators feel they lend a “chewier” texture. You might have noticed, I use both, but the old-fashioned rolled oats are optional. Are Quick Oats or Old-Fashioned Oats Better in Oatmeal Raisin Cookies? I just find it easy to keep the cookies uniform with an even tablespoon, and I like the smallish size for grabbing one, two, or three, based on the size of my cravings. They might need a couple minutes of additional baking time. Will these Work as Bigger Cookies?ĭefinitely! You can use 1 1/2 or even 2 tablespoons of dough per cookie. Here are some notes and tips on the ingredients I use, and answers to common substitute FAQs. But that doesn’t mean the recipe isn’t flexible. There are a few things about the ingredients that make these dairy-free oatmeal raisin cookies so awesome. Perfect Soft & Chewy Dairy-Free Oatmeal Raisin Cookies And yes, these tender dairy-free oatmeal raisin cookies have a great soft and chewy texture. They’re spot on with dessert-worthy sweetness, and boast just the right balance of cinnamon and vanilla. I’ve tried so many variations of oatmeal cookies, but these, these are the ones.

Oatmeal cookie recipe without raisins