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
- cookie sheet
- nonstick liner with parchment paper
- 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.