In case you haven’t noticed, I’ve been trying to eat more vegetables lately.
What? Those aren’t vegetables?
Okay, so a really bad craving hit this week, and, no, I’m not pregnant. 🙂 These cookies are just really that good. Lately, I’ve decided that a little treat every once in awhile is not going to kill me.
And, in case your wondering, I do eat vegetables that I don’t blog about. For example, I’ve been going nuts over this vegan Thai cabbage “chicken” salad lately. Hopefully, I can post a recipe for that soon, but, in the meantime, have a cookie.
This recipe was adapted from an apricot oatmeal cookie recipe in one of my favorite little vegan cookbooks, Cooking for Two with the Micheff Sisters: A Vegan Vegetarian Cookbook.
Vegan Oatmeal Raisin Cookies
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
|Misc||Child Friendly, Pre-preparable|
- 1 1/4 cup quick oats
- 1/2 cup whole wheat flour
- 1 tablespoon cornstarch
- 1/2 teaspoon aluminum-free baking powder (I use Rumford.)
- 1/4 teaspoon salt
- 3/4 cups sugar
- 1/3 cup vegan margarine (I use Earth Balance.)
- 1 teaspoon vanilla extract
- 2 1/4 tablespoons cold almond milk (or other non-dairy milk)
- 1/4 cup walnuts (finely chopped)
- 1/3 cup raisins
- 1 pinch cinnamon or cardomom (optional)
|Preheat oven to 350 degrees Fahrenheit.|
|In a bowl, combine oats, flour, cornstarch, baking powder, and salt.|
|In a second bowl, combine sugar and margarine with fork, whisk, or beater until well incorporated. Add almond milk, vanilla, walnuts, and raisins, and mix gently.|
|Fold wet ingredients into the dry ingredients until a soft dough develops.|
|Use a heaping tablespoon sized scoop to place approximately 20-22 dough balls on 2 lined cookie sheets. Flatten each mound just slightly with your fingers or a spoon.|
|Bake at 350 degrees F for 9-12 minutes, or until a very slightly golden brown rim is forming around the edges of your cookies.|
|Allow cookies to cool for a few minutes before lifting off of the baking sheets.|
|Once cooled, cookies can be stored for up to a week in an airtight container at room temperature.|
Recipe adapted from "Apricot Oatmeal Cookies" from Cooking for Two With the Micheff Sisters: A vegan Vegetarian Cookbook.
And here’s some of the most important food:
“Wherefore, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath: For the wrath of man worketh not the righteousness of God. Wherefore lay apart all filthiness and superfluity of naughtiness, and receive with meekness the engrafted word, which is able to save your souls.” James 1: 19-21 (King James Version)
P.S. If you haven’t voted yet for Vegan Yumminess yet, I’d LOVE it if you would. Right now we’re in 7th place, and I’d be SO thrilled to win! Vote everyday, if you can, for as many recipes as you’d like. Thanks a million!