I made these for a friend of mine and she loved them! The cookies have a crisp edge and soft, chewy center. Delicious vegan comfort cookies made with soy milk!

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.

  • Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.

  • Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.

  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.

Nutrition Facts

145 calories; protein 2g; carbohydrates 19.8g; fat 6.9g; sodium 54.1mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
03/10/2020
Just made these and they are really good. They're tasty, sweet but not too sweet, crispy on the outside but soft and chewy on the inside. I didn't have vanilla-flavored soy milk, just plain (unflavored) soy milk, so I used that instead and just added a little more vanilla extract. My husband really liked it, but he felt like there was too much walnut. Personally, I liked the strong walnut flavor but if you don't, I suggest cutting back on the walnut. Also, I suggest chilling the dough before you bake. I didn't to save time, and the dough was really sticky and difficult to work with. Not a big deal, but just a minor annoyance. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/10/2020
Just made these and they are really good. They're tasty, sweet but not too sweet, crispy on the outside but soft and chewy on the inside. I didn't have vanilla-flavored soy milk, just plain (unflavored) soy milk, so I used that instead and just added a little more vanilla extract. My husband really liked it, but he felt like there was too much walnut. Personally, I liked the strong walnut flavor but if you don't, I suggest cutting back on the walnut. Also, I suggest chilling the dough before you bake. I didn't to save time, and the dough was really sticky and difficult to work with. Not a big deal, but just a minor annoyance. Read More
Rating: 5 stars
08/21/2020
I made about 9 "normal" cookies and made the rest of the dough into "mini cupcake cookies" and they came out so crispy and chewy! Added almonds instead of walnuts as well as cranberries! I'm so happy with how they came out and how easy it was to put it together Read More
Rating: 5 stars
12/26/2019
Absolutely delicious. My new oatmeal cookie recipe Read More
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