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"Raisinet" Cookies by Dreena Burton #vegan

Raisinet 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.


  • 1 cup sifted spelt flour
  • 1/3 - 1/2 cup rolled oats see note
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon (rounded) baking soda rounded baking soda
  • 1/3 cup raisins
  • 1/4 cup vegan chocolate chips smaller-size chips are good, such as the Enjoy Life brand
  • 3 tablespoons coconut sugar or other unrefined sugar; use just 2 tbsp oil-free version, see note
  • 1/4 teaspoon sea salt
  • 1/4 cup pure maple syrup + another 1 tbsp for oil-free, see note
  • 1 teaspoon blackstrap molasses
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup neutral-flavored oil OR 3 - 3 1/2 tbsp nut butter ex: almond butter, see note for oil-free


  1. 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, first combine the maple syrup with the molasses and vanilla, then stir in the nut butter/oil until well mixed. Add the wet mixture to the dry, and stir until just incorporated. Place spoonfuls of the batter (about 1 tablespoon each) on the prepared baking sheet and flatten a little. 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.

Recipe Notes

  • Oats Note: Using 1⁄3 cup of oats will give a slightly softer cookie that spreads a little more when baking. Using 1⁄2 cup will give a firmer cookie treat.
  • Oil-Free Note: For the oil-free adaptation, you will need to reduce the dry sweetener slightly and increase the liquid sweetener. So, use just 2 tbsp coconut sugar, and add another 1 tbsp of maple syrup. Start with 3 tbsp nut butter, and add the extra 1/2 tbsp if needed to bring the batter together.