What a weekend.
On Saturday, a kind man decided to put a baseball through my boyfriend’s back windshield. Thanks, dude. Luckily nothing was stolen, but plans were postponed as Nick had to deal with that situation. Not knowing what else to do to help, I did what anyone good chef-to-be girlfriend would do for an angry boyfriend- bake cookies!
Nick’s mom got me that apron for christmas- it says “Caution: Hot Dish”. How cute is that? It has polka dots on the bottom. But I digress…
The idea of vegan chocolate chip cookies has been swimming around in my head for a while now, but alas we had no chocolate chips. So I transformed the recipe in my head a little and tweaked it to come up with oatmeal raisin cookies instead.
Vegan Oatmeal Raisin Spice Cookies
Makes about 24 cookies
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 (heaping) tsp cinnamon
1 tbsp flaxseed, ground
1 cup raw cane sugar
1/2 cup canola oil
2 tbsp unsweetened applesauce
1/4 cup almond milk
1 tsp vanilla
1/2 cup organic raisins
To prepare:
1. Preheat oven to 350 degrees. Spray a large baking pan with cooking spray or rub with oil. Set aside.
2. Sift flour into a large bowl. Combine dry ingredients through ground flax. Mix well.
3. Combine wet ingredients, making sure all sugar is dissolved.
4. Make a well in the center of dry ingredients. Add wet to dry, and stir to combine. Not not over-stir, this will make the cookies too dense!
5. Fold in raisins. Drop cookies 1-2 inches apart, depending on size on greased baking pan.
6. Bake for 10 minutes, no longer. They make look uncooked but rest assured they will firm up within a couple minutes.
7. Cool on pan for 2-5 minutes, then transfer to drying rack.
Note: You can substitute the whole wheat flour for all-purpose flour, but I wouldn’t go the other way around- the cookies would be too dense. But by all means increase the proportions to 50/50! I just ran out of WW flour.
I brought some to my friend Ashleigh’s house this weekend and I think they got her seal of approval, with the “Were they really all vegan?” question. Yes, yes they were 
100% Vegan, 100% addicting, you have my word.
xo
K
{ 14 comments… read them below or add one }
These look tasty girl! I am going to have to try these. hmmmmm.
Thanks! They are sooo good!!
Hmm, intriguing. How vital is the flax seed do you think?
The flax is vital- it works as an egg replacer when mixed with the liquid. If you don’t have flax, you could probably use a powdered egg replacer, such as Ener-G egg replacer!
Cool, thanks! I had no idea flax was an egg replacer!
Oatmeal raisin cookies are my favorite! These look delish!!
Those look SO delicious! I’ve never made oatmeal raisin cookies, can you believe it? I can’t because I love them so much. This recipe looks fantastic, thank you, can’t wait to give it a try.
Your glasses are the cutest and those cookies look yummy
cutest baker around! thanks for the yummy recipe, i will have to make them for the vegan boys. i think they even like raisins!
I’m sure you could make them with dried cranberries and they would be just as yummy (and raisin free!) Then you could try one
<3
I wonder if there is an alternative to flax other than the commercial egg replacer, etc.. I don’t know why flax works, I have not heard of using it, and would prefer not to, since the omega-3 is easily oxidized by heat, at least when I get my omega-3 via flax seed oil. So, what do you think of soaked almond meal, or ground sesame? Thanks very much for the recipe. I will let you know how it turns out with the different ingredients I have on hand. I hope you two can move to a nicer neighborhood – that ball must have been going extremely fast and at a (the) right angle to break a car window.
Hi Peter,
I know flax is not ideal from the health standpoint- I use it because it is one of the best egg replacers for vegan baking. Almond meal and sesame meal do not have the same gelatinous effect that flax does. Ground chia works as well, but I know it is similar with Omega-3 concerns.
Followup on my oatmeal vegan gluten free cookies. I had no applesauce, so I grated the 2 Tblsp.; I did not have any vanilla – until I found it after the baking was done…I added a half tsp. of ginger powder, (all I had) but grated up about 1 tsp. of fresh ginger. I used sesame oil instead of canola (I am fond of home made humus, and did you know, deoderizers are put into most canola to keep it from smelling rancid if and when it goes?); I used white sorghum flour; I added 1 tsp. allspice; I used 1 Tbsp of almond meal.
unless you promise not to publicize it! 
I suspect it can be g+ as well, but I last made them when I was still eating wheat; I realize you are not g+. Peter
Well, the cookies did not stick, and I turned the oven off when I was through. However, the first sheet spread out because the dough was thin, so I added another tbsp of almond meal and another of sorghum and of potato flour. The next batch came out better, but too cakey. Next time I will use potato flour and adjust the mixture with sorghum. Potato is used in egg replacer and many g+ recipes, so I guess it is good for something. Not sure what, really. The flavor of the cookies was great!
Since you are sort of in the public service, I won’t reveal to you my modified (vegan) Nestle Toll House recipe
Interesting changes you made- thanks for letting me know how it went. This recipe was posted over a year ago, I have changed quite a few of the ingredients I use nowadays. I would personally use coconut oil in place of canola- I no longer use canola in my cooking/baking for similar reasons that you mentioned.
In terms of making it gluten-free (I am 100% gluten-free now), I would likely choose to use a mix of brown rice, sorghum and arrowroot. Since potato starch is refined, I don’t generally use it in my baking- arrowroot is a little less processed and works in much the same way. Maybe try using 1/2 cup brown rice, 1/2 cup sorghum and 1/2 cup arrowroot, as well as the oats. Almond flour is also great for moistness- you could sub in half of the sorghum or brown rice flour almond flour. Hope this helps!
K
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