With the chaos of weather we’ve been having lately, there’s nothing more comforting than creating delicious food that warms the soul- in particular oatmeal raisin cookies! As you may or may not know, our family has been exploring a more plant-based diet. It’s been even more exciting developing and testing recipes in the baking realm and realizing with each test that incredibly delicious food can actually be baked without your classic butter, egg and milk recipes! This oatmeal raisin cookie is packed with wholesome ingredients like ground flax seeds, coconut sugar and organic quick oats and I promise there is ZERO compromise on taste.
Can we also talk about raisins for a quick second? If you know me at all you’ll know that I think raisins taste like mini slugs in your mouth LOL and I’ll shake my fist at ANY baker that adds them to a glorious cinnamon bun. BUT, finely chopped and mixed into this recipe? It distributes nicely into each cookie and each bite is delicious- if I do say so myself!
As a kid, I’ll never forget the ginormous box of Dad’s Oatmeal Raisin cookies that my dad would buy- in the JUMBO pack no less, as a treat in the pantry. He used to polish off half a row in one sitting! Well, my friends this recipe tastes- dare I say, even BETTER than those classic cookies and they’re chewy to boot! My family gives its stamp of approval and I just know yours will too. You’ll even shock your omnivorous friends too!
You may also like my coconut marshmallow cookies!
Oatmeal Raisin Cookies
- 1/2 cup vegan becel
- 3/4 cup organic coconut sugar
- 1 tsp vanilla
- 1 tbsp ground flax seed
- 3 tbsp water (to mix with ground flax seed)
- 1 cup unbleached all purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 11/2 cups organic rolled quick oats
- 1/2 cup finely chopped organic thompson raisins
Preheat oven to 350F.
- In a small bowl, combine the ground flax seed and water and allow to sit for -3 minutes.
In a mixing bowl, add vegan Becel, coconut sugar, vanilla until well mixed.
Add flax mixture, flour, baking soda, cinnamon, oats and raisins and mix until well combined- a spatula works best to incorporate without over-mixing.
Using a small cookie scoop, scoop the dough and place on a cookie sheet lined with parchment paper.
Spray fingertips with cooking spray and gently press down on each ball of dough until nicely flattened, about 1/4" thick.
Bake in the oven for 8-9 minutes or just until edges turn golden. Remove from oven and allow to cool completely on cookie sheet.
To prolong moisture in the cookie, store in a sealed container.