My love for cookies is strong. Baking is a major stress reliever for me and sometimes you just need to indulge, am I right?
After a series of electrical issues this past weekend, causing us to have to get creative with our refrigerator storage options, we needed a moment to breathe and refresh. Sometimes moving the stress outside of your body, helps you move through the entire stress response cycle. Queue baking for me...
I was never fond of oatmeal raisin cookies, until Greg's mother introduced us to her amazing recipe. We haven't had any since transitioning into a vegan diet, and finally attempted them. I am thrilled to announce that we totally nailed it!
I can confidently assure you these taste better than any other oatmeal raisin cookie you have ever tasted. Chocolate chip cookies still hold a place in my heart, but these are so good that we will definitely be making these regularly now as well!
Ingredients
1 1/2 cup all-purpose flour
1/2 cup sugar
1 cup brown sugar
2 cups rolled oats
1 cup raisins
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons of agave
2 tablespoons of vanilla extract
1 cup vegan butter, melted
4 tablespoons oat milk
The Prep
In a large mixing bowl, mix the flour, sugar, brown sugar and oats together.
Add in the baking soda, salt and cinnamon. Mix well.
Melt the butter and add in.
Add in vanilla, agave and milk.
Slowly add in the oats.
Add the raisins.
Heat the oven to 350 degrees F.
Let's Bake
Place the cookies in a small slightly flattened ball onto a lined baking sheet, at least an inch apart.
Bake for 8-12 minutes, until the cookies are slightly golden brown on the bottom.
