Skip to main content

Oatmeal Raisin Cookies

Image
By
These are some of the best oatmeal raisin cookies I've ever tasted!  The flax, oats, and raisins give it a healthy feel, while the sweet goodness stills reminds you that it is dessert!


Ingredients:

1/2 cup canola oil (or just more earth balance)
1/2 cup earth balance margarine
3/4 cup brown sugar
1/2 cup cane juice crystals
1 1/2 tsp cinnamon
1/2 tsp coriander 
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp. Chia gel (OR egg replacer equivalent for 2 eggs OR 2 T flaxmeal mixed with 6 T water)
1 tsp vanilla
1 1/3 cups unbleached flour (I used Bob's Red Mill Gluten Free flour Blend very successfully in this recipe!)
2 1/2 cups rolled oats
1 to 1 1/2 cups raisins

Instructions:


Grease a cookie sheet or lay down parchment paper; set aside. 

 In a large mixing bowl, cream butter and shortening with an electric mixer for 30 secs. Add brown sugar, cane sugar, spices, baking powder, baking soda, and salt. Beat until fluffy. Add egg substitute and vanilla and beat thoroughly. Beat in flour. Stir in oats and dried raisins. 
Put tablespoons of dough onto greased cookie sheet. Bake at 350* for about 10 minutes or until edges are golden (Change time depending on size of cookies). Let stand for a minute then transfer to a wire rack to cool.

 Optional:  Can replace the raisins with 1 1/2 cups chopped dried tart cherries and 1 tsp orange zest
Labels:

Comments

  1. joyinthejourneySeptember 18, 2017 at 2:47 PM

    I remember liking your oatmeal cookies way back in the days you were at SOULS West! I'm sure these are just as good.

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato Carrot Cheese

By
Everyone needs to try this recipe.  I could sit and dip chips in this cheese at every meal, I think.  I like that it has lots of fiber and nutrients.  It's a little cheaper than some recipes because the base is made from potatoes and carrots.  It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy.   Serve with chips, on broccoli, as macaroni and cheese, on lasagna.  This is so very yummy!
2 comments
Read more

Tofu Dinner Roast

By
This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!
5 comments
Read more

Vegan Key Lime Pie

By
This is one of our very favorite desserts and often gets requested for birthdays.  It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice  3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.
Post a Comment
Read more