Yum! My 14 year old and I have almost polished a entire batch of these cookies. They’re simply delicious and completely addictive. I’ve come to realize vegan cookies are actually way more delicious than cookies laden with dairy – there’s just more flavor and more texture – try these – I guarantee you’ll LOVE them:) We used whole spelt flour which has way less gluten then regular all purpose flour – always a good thing. I adapted this recipe from the beautiful “At Home in the Whole Food Kitchen” book by Amy Chaplin. To tell you the truth I’ve always had trouble baking cookies, the batter is too thin, the bottoms burn etc but not with these, they’re quick and easy to make, just the right consistency and no burned bottoms. I wish I’d doubled the recipe – enjoy these beauties:)
Oatmeal Raisin Cookies
2 cups rolled oats (gluten free if needed)
1 cup whole grain spelt flour (or all purpose flour if prefered)
1 cup almond meal
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 cup melted coconut oil
1/4 cup olive oil
3/4 cup maple syrup
2 teaspoons vanilla extract
Zest of an orange
1/2 cup raisins
Heat the oven to 350 F
1. Place the oats, flour, almond meal, baking powder and cinnamon in a large bowl.
2. In another bowl mix together the melted coconut oil, maple syrup, vanilla extract and orange zest.
3. Pour the wet ingredients into the dry and mix until combined. Add the raisins and mix.
4. Allow to rest in the bowl for 10 minutes. Meanwhile line a couple of cookie sheets with parchment paper.
5. Using a dessert spoon scoop the cookie dough onto the lined sheets, flatten very slightly. Bake for 15 minutes, the edges will get slightly golden. Remove from the oven and allow to cool for 5 minutes, then remove to a baking rack to cool thoroughly. Serve and enjoy.