Chocolate-Covered Raisin Cookies (vegan, oil-free)

Did you know it’s National Chocolate Covered Raisins Day?

And I have a cookie for that!

Chocolate Covered Raisin Cookies, also known as Raisinet Cookies from Let Them Eat Vegan.

Now, as a Canadian, we would call these Glosette Raisins Cookies. 😄

In the US, chocolate-covered raisins are Raisinets, here they are Glossette Raisins.

Either way, they aren’t vegan. But my Chocolate Covered Raisin Cookies ARE! And, they are oil-free.

I created these cookies with my best friend in mind. See, she always loved Glosette Raisins, so I wanted to create a healthy vegan cookie that would remind her of that chocolate confection.

These cookies really taste like chocolate covered raisins to me, and the touch of molasses truly makes a difference in the recipe, so do keep it!

These are oil-free, and if you want oil-free chocolate for the recipe, pick up Nibble chocolate and chop/break up into pieces, or get the Nibbleitos!

I posted this recipe some years ago but decided to refresh it for this post, so the recipe is slightly different – better, I think!

You will have to be the ultimate judge… do these cookies remind you of Raisinets or Glosette Raisins?

Okay, let’s get going with the recipe. Let me know how you enjoy these chocolate vegan cookies!

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5 from 1 vote

Chocolate-Covered Raisin Cookies

If you were once a fan of Raisinets (or Glosette Raisins), you’ll love these cookies! Of course—chocolate-covered raisins! They capture the flavor and texture of that chocolate and raisins combination, in a satisfying vegan cookie.

Course Dessert

Keyword chocolate, cookies, raisins

Ingredients

• 1 cup sifted spelt flour or 1 cup less 1 tbsp w/w pastry flour see note
• 1/4 cup rolled oats see note
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon (rounded) baking soda rounded baking soda
• 1/4- 1/3 cup raisins
• 1/4 cup vegan chocolate chips try Nibbleitos for oil-free!
• 2 tablespoons coconut sugar or maple syrup crystals
• 1/4 teaspoon sea salt
• 1/3 cup pure maple syrup + another 1 tbsp for oil-free, see note
• 1 1/2 teaspoon blackstrap molasses
• 1 1/2 teaspoons pure vanilla extract
• 3 – 3 1/2 tbsp nut butter raw almond or cashew nice choices
• 1 tbsp coconut sugar (optional, for topping)

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the flour, oats, and cocoa, sifting in the baking powder and baking soda. Add the raisins, chips, sugar, and salt, and stir well. In a separate bowl, combine the maple syrup, molasses, vanilla, and nut butter. Add the wet mixture to the dry, and stir until just incorporated. Place spoonfuls of the batter (about 1 – 1 1/2 tablespoon each) on the prepared baking sheet and flatten a little. Sprinkle with optional coconut sugar. Bake for 11 minutes. Remove from the oven, let cool on the pan for just a minute (not much longer, to prevent drying), then transfer to a cooling rack.

Notes

• Flour Note: If using a whole-wheat pastry or white whole wheat flour, measure 1 cup and remove 1 tbsp.
• Nut Butter Note: Start with 3 tbsp nut butter, and add the extra 1/2 tbsp if needed to bring the batter together. If the batter is still a touch dry (depending on the flour used), add another 1-2 tsp of maple syrup and nut butter until it comes together.