Jonathan Levy shares a healthy cookie recipe.
These are the first legit vegan cookies I have made. I say the first legit because I have attempted to replace eggs with olive oil and those sorts of things, but they never came out nearly as tasty as these ones. They have amazing texture and flavor. They don’t taste “vegan,” which is to say, you won’t realize that these cookies are dairy and egg-free!This post is a rebroadcast of a recipe I found by searching “vegan oatmeal raisin cookies” online. Credit goes to oh she glows, where you will find a step-by-step guide to making these
- 1 & 3/4 cups walnuts, toasted <— buy in bulk with reusable cloth bags
- 2 cups regular oats, divided <—buy in bulk. My oats come from Rice and Beans LA
- 3/4 cup white Kamut flour <—I used this flour but regular flour works too
- 1/2 cup Sucanat (or brown sugar)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup pure maple syrup
- 2 tbsp almond milk
- 3.5 tbsp coconut oil
- 2 tsp pure vanilla extract
- 2/3 cup raisins (or chocolate chips)
Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in color. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more. In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and Sucanat (or brown sugar). Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes.
Note: I don’t have a food processor, so I use a blender. It doesn’t work as well, but it is definitely easier to clean up.
This article originally appeared on Zero Waste Guy
Photo courtesy of the author.