This is probably the longest I have gone without posting a recipe on my blog, and now that various school projects and assignments are out of the way, I can finally post my oatmeal raisin cookie recipe: one of many recipes that have been backlogged since I last posted.
Not everybody likes raisins, but I certainly do. For 100g of raisins, you get 10% of your daily recommended value of iron, 3g of protein, and 4g of fibre. Despite the fact that they do have quite a bit of sugar in them (59g for 100g of raisins), at least it’s natural sugar.
Honestly, I got this recipe off the Robinhood flour website. I adapted the recipe to be vegan and have less sugar.
1/2 cup vegan margarine or softened coconut oil
1/4 cup unsweetened apple sauce
3/4 cup brown sugar
1 tbsp ground flaxseed
3 tbsp water
2 tsp vanilla extract
3/4 cup flour
1 tsp cinnamon
3/4 tsp baking soda
3 cups oats
1 1/2 cups raisins
I began by mixing the ground flaxseed, vanilla, and water together and let them sit for 5 minutes. In a large bowl I used a wooden spoon to mixed the margarine, apple sauce, and brown sugar until combined. I added the ground flaxseed mixture. In a medium bowl I combined the flour, cinnamon, baking soda, and oats until just combined. Then, I added the dry ingredients to the wet ingredients little by little, stirring until combined, making sure to scrape the bottom and get all the ingredients mixed together. The raisins were mixed in last.
I dropped the cookies by the tablespoonful onto a cookie sheet lined with parchment paper. If you don’t have parchment paper, be sure to grease the cookie sheet. The cookies baked for 13-14 minutes at 350 degrees Fahrenheit.