Oatmeal Raisin Cookies (Vegan)

My vegan cookies never spread on their own.   I’m always left with a super round, little fluffy cloud of a cookie.

Non-flattened cookies have their benefits though.

The center is doughier.

‘Nuff said.

I’m not a crunchy cookie person.

And will never be.

Never, ever, ever.

Best part of vegan baking? Eating the dough.  Which also tends to happen in my kitchen with non-vegan baking.  I justify the risks of eating raw eggs with the joy cookie dough brings me.  I should really get smarter.

Thank you chia eggs.

For replacing raw eggs in my baking.

And keeping me alive.

Seriously, vegan cookies are the way to go.

Even for breakfast…

Overnight oats + 1tsp superfruit (added in the morning)

&

Guava Ginseng Tea

Vegan Oatmeal Raisin Cookies

Yield: makes 2 dozen small cookies

Ingredients:

1 1/3 cup whole wheat pastry flour
1 cup oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/3 cup earth balance
1/3 cup maple syrup
1/3 cup brown sugar, packed
1 chia egg (1 Tbsp chia seeds + 2 Tbsp water, allow to sit for 5 minutes until gel like in consistency)
1 tsp vanilla extract
1/2 cup raisins

Directions:

Preheat oven to 350°.  Make chia egg by combining 1 Tbsp chia seeds with 2 Tbsp water.  Allow to sit 5-10 minutes until thickened to gel-like consistency.  In a bowl, combine flour, oatmeal, baking soda, salt, and cinnamon.  In the bowl of an electric mixer combine Earth Balance, brown sugar, chia egg, maple syrup and vanilla extract.  Beat until light and fluffy.  Mix in flour mixture.  Add raisins to dough.  Form dough into small balls (flatten dough balls with a spatula if desired).  Bake for 8-10 minutes.  The cookies should seem a little undercooked when they come out of the oven.  Allow to cool 10 minutes on a cooling rack (or not).

If you want a flatter cookie (not a round, little, fluffy cloud) try using 1/4 cup less flour or use room temperature Earth Balance.  Or simply flatten the cookies with a spatula before they go into the oven.