Ok, I admit it… these cookies look like they are dry and taste like cardboard. But let me reassure you, they aren’t. They are chewy, oaty and incredibly moreish. You get all the wonderful cookie chewiness, without the guilt or greasy fingers afterwards.
You will never believe they are dairy-free and vegan. Better still, they are quick to make and contain no dodgy shortening or other “vegan” butter alternatives. Go on, whip out a bowl and spoon and get cracking in the kitchen. You will not be disappointed!
If you prefer a finer oat cookie, simply grind the oats up in a food processor or buy ground oats.
OATMEAL AND RAISIN COOKIES – VEGAN
Adapted from My Vegan Cookbook – Low Fat Oatmeal Raisin Cookies
- 75 g (½ c) wholemeal (whole wheat) flour
- 28 g (¼ c) ground linseed (flaxseed meal)
- 75 g (¾ c) quick porridge oats
- 60 g (¼ c packed) brown sugar
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons peanut oil
- 6 tablespoons maple syrup
- 35 g (¼ c) raisins
1. Preheat oven to 180°C (350°F), and line one baking tray (sheet/pan) with parchment paper.
2. In a bowl, mix all the ingredients together until well incorporated
3. Scoop out 1 level tablespoon of the dough and roll into a ball. Place onto the baking tray (sheet/pan) and flatten slightly with a fork. Repeat with the remaining dough.
4. Bake in preheated oven for 10 minutes. Let cookies sit on the tray (sheet/pan) for 1-2 minutes, before transferring to a wire rack to cool. Enjoy!