Good Morning! How is everyone doing? I’m doing well over here. Very busy doing the work thing and baking up a storm in the kitchen! I have two things for you today. A great vegan oatmeal raisin cookie recipe, plus the winner from the WEBstaurant Store giveaway I hosted on Friday.
I’m really enjoying my new vegan cookbook, Eat Drink & Be Vegan. I’m not vegan at all but I’m enjoying the flavors and simplicity it has to offer. I’ve been baking a fresh batch of vegan cookies weekly to enjoy as a treat. Now that we have cooler temperatures I wanted a cookie that was comfort. When I think of comfort and fall weather I think of spices, grains, and warmth. Don’t get me wrong chocolate will always stay dear to my heart but I was seriously craving an oatmeal raisin cookie! It happens sometimes. ;)
This is one of my favorite oatmeal raisin cookie recipes. It is very light, chewy, spicy, buttery and full of flavor! They last for a while if you pack it up in a tight container. The recipe uses spelt flour and a hint of molasses. The spelt flour really brought the cookie together with its nutty flavor. I’m a huge fan of molasses aka gingerbread, so adding a 1/2 a tsp to this cookie brought it up a whole other level!
Makes 9-12 cookies| Wheat-Free
1 tsp baking powder
1/4 tsp baking soda
1/2 cup quick oats
1/4 cup unrefined sugar (stevia)
1/4 cup raisins
1/2 tsp cinnamon
1 pinch allspice (or 1/4 tsp nutmeg)
1/4 tsp sea salt
1/4 cup pure maple syrup
1/4-1/2 tsp blackstrap molasses
1 1/2 tsp pure vanilla extract
1/4 cup canola oil
Preheat oven to 350 degree F. In a bowl, sift flour, baking powder, and baking soda. Add oats, sugar, raisins, cinnamon, allspice, and salt, and stir until well combined. In a separate bowl, combine syrup, molasses, and vanilla, then stir in oil to incorporate. Add wet mixture to dry and stir until just well combined (do not over mix). Line a baking sheet with parchment paper. Spoon batter onto a baking sheet, evenly space apart, and slightly flatten. Bake for 11 minutes (no longer, or they will dry out), until lightly golden. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to cooling rack.
Congrats to number 3!!
RK who said, “I use the microwavable deli takeout containers all the time!”
I will get into contact with you on your winning prize. Congratulations and thank you to everyone else for participating! Stay tune for more fun giveaways and future reviews!