Chewy Vegan Oatmeal Raisin Cookies

oatmealcookies

Ingredients :

¾ cup raisins
½ cup water

1/2 cup sugar
¼ cup  unrefined coconut oil.
½ cup canola, light olive oil or rice bran oil
1 cup plain non-dairy milk
2 Tablespoons water
2 Tablespoons flaxseed meal.
2 teaspoons black molasses
¼ teaspoon cinnamon
½ teaspoon salt

3 cups regular rolled oats
1 ½ cups all-purpose flour
¼ teaspoon baking powder

1. Soak raisins in a bowl of hot water for 10 minutes so they plump. Drain and discard the liquid.

2. In a medium mixing bowl add the sugar, coconut oil, canola oil, non-dairy milk, water, flaxseed meal, molasses, cinnamon and salt. Whisk until smooth.

3. In a medium mixing bowl whisk together the oats, all-purpose flour and baking powder. Add the wet mixture from Step 2 and mix on low for 1 minute. This will develop some of the gluten in the flour which will increase chewiness. Mix in the raisins and cranberries with a spoon until just incorporated. Allow the dough to sit for 20 minutes so the oats become hydrated.

4. Using two spoons, scoop up dough that’s roughly 1 ½ inches in size and arrange them on the cookie sheet so they’re spaced about 2 inches apart. Preheat oven at 180c. Bake for 24 to 26 minutes, rotating the baking sheets halfway through the baking duration. The cookies are done when they barely start to turn golden.
These cookies will store in an air tight container at room temperature for about one week or in the freezer for up to two months. This recipe makes about 30 Chewy Vegan Oatmeal Cookies.

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