My favourite kind of cookie has always been oatmeal raisin.
Big, round, chewy oatmeal raisin cookies.
I have been wanting to veganize a traditional recipe for a very long time now. Yesterday, I finally did it.
By breakfast time, I had 32 delicious oatmeal cookies prepared, and no appetite for a real breakfast. Yes, I sample as I go along—batter, pieces of hot cookies, whole cooled cookies—all of it. I had also made muffins before the kids went to school, and I ate two of those as well.
Note: I wash my hands after sampling. I am a bit of a germaphobe and I share that courtesy with those who eat my food. By the way, Urban Dictionary defines germaphobe as “Any person who is obsessed with cleanliness and defeating bacteria. These individuals will turn on faucets with their elbows and hand sanitize on an hourly basis.” Check, and check.
But I digress. My topic is chewy, sugary oatmeal raisin cookies.
I replaced the egg with powdered egg replacer, white flour with light spelt flour and regular shortening with more healthy Earth Balance shortening. I added some coconut, just because I was in the mood. You could also add nuts (if they aren’t an issue) or replace the raisins with chocolate chips.
Fortunately, they turned out to be perfectly chewy and sweet, just the way I like them.
Here’s the recipe. Keep an eye on them while baking. You want to take them out when the edges are golden brown.
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Vegan Coconut Oatmeal Raisin Cookies
Cook Time: 10 minutes
Ingredients (32 large cookies)
- 1 cup firmly packed brown sugar
- 3/4 cup Earth Balance vegetable shortening
- 1/2 cup organic sugar
- 1/2 Tbsp powdered egg replacer mixed with 2 Tbsp water
- 1/4 cup water
- 1 tsp vanilla
- 1 cup large flake oats
- 2 cups quick oats
- 1 cup light spelt flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup raisins
- 1/4 cup flaked coconut
Preheat oven to 350°F.
In a large bowl, beat brown sugar, shortening and organic sugar until creamy. If this isn't working, and you are impatient like me, move to the next step.
Add egg replacer mixture, water and vanilla. Beat for a minute or so.
Add oats, flour, salt and baking soda. Mix well by hand.
Stir in raisins and coconut.
Drop rounds of dough onto ungreased cookie sheets. I like to use parchment paper for simplicity. Space them a couple of inches apart. Flatten slightly with your hands.
Bake for 10 to 12 minutes, or less if you are making small cookies. Check often. Look for golden brown edges.
Allow to cool for a few minutes in the pan. Transfer to wire rack, being careful not to break them.
Store tightly covered.
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