Sweet, buttery, a hint of vanilla, and the perfect amount of chew — these cookies melt in your mouth. This is one of my favorite recipes so far, and I’m excited to share it with you all for the holidays even if we can’t eat them together in person!

Prep time: 20 min    Cook time: 9 min   Makes: About 45 bite-sized cookies

Ingredients:

½ cup unflavored (refined) coconut oil

¾ cup brown sugar

¼ cup white sugar

¼ cup aquafaba

2 teaspoons vanilla

⅜ teaspoon salt

1 cup all purpose flour 

½ teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon cinnamon

1 cup rolled oats (not quick cooking)

½ cup raisins

1. Preheat your oven to 350.
2. Use an electric mixer to cream together the coconut oil, brown sugar, and white sugar until combined. 
3. Add in the aquafaba and vanilla and whisk with your electric mixer.
4. In a separate bowl, mix together the salt, flour, baking soda, and baking powder, then mix them into the wet ingredients using the electric mixer.
5. Still using the electric mixer, mix in the oats then the raisins. 
6. Make teaspoon-sized balls of dough and place them on a cookie sheet, making sure to leave at least 1 ½ inches of space between them.
7. Bake for 9 min. Note, sometimes a few of the cookies don’t spread if they end up with a higher proportion of oats and raisins compared to the others. If this happens, just press them down gently with a spoon and bake for another minute. Also, if you make bigger cookies, they’ll take slightly longer to bake. When they come out of the oven, they should have a lightly golden brown bottom and still be very soft. Leave them on the tray for a couple of minutes before transferring them to a cooling rack to finish cooling.