There’s nothing better than a big soft oatmeal raisin cookie right out of the oven, dipped in “milk” and then followed by another… or three. Mrs Fields store bought cookies used to be my late night munchie JAM and since my dad loved them too, we always had several boxes in the house. Moderation means nothing to a 17 year old, lemme tell you. Since high school ended, late night “munching” slash cookie sprees have been exhausted, but recently I’ve felt nostalgic for those by gone days of oatmeal raisin overload. The typical oatmeal raisin cookie is packed with refined sugar and flour and clearly, not vegan. My version is sweetened with natural sweeteners and completely gluten free. It’s also bonkers reeeeediculously dope like take it to the face delish. Moderation apparently means nothing to a 25 year old either.
Oatmeal Raisin Cookies – Gluten Free
- 2 Tbs. flaxseed meal
- 1 cup gluten free oat flour (I used Bob’s Red Mill)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 Tablespoon Earth Balance, softened (I used soy free)
- 1/2 cup turbinado
- 1/4 cup sucanat
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
- 1/2 cup raisins
Stir together flaxseed meal and 3 tablespoons of water in small bowl. Set aside. (This acts as your “egg”and is called a “flax egg” – you can sub it in any recipe that normally calls for an egg. Amaze.)
Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.
Beat earth balance, and both “sugars” in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy.
Add flaxseed mixture, applesauce, and vanilla, and beat until smooth.
Stir in oat flour mixture with spatula or wooden spoon.
Add oats and raisins, and stir to combine.
Cover, and chill at least 2 hours, or overnight.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper, and spray with coconut oil cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets.
Flatten each cookie to 1/4-inch thickness with bottom of drinking glass covered with parchment paper.
Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown. Let cookies cool and enjoy with your favorite glass of “milk” (365 almond or so delicious coconut what!?!!)
Nutritional Facts: (per cookie) 154 calories, 3.3 g fat, 15.2 g sugar, 3.4 g protein, 2.6 g fiber
Cookie Monster on the loooooose.
Your Vegan Girlfriend