Ultimate Vegan Cookie Quest: Part 3

October 19, 2014

Related Topics: Recipes, Uncategorized

This is the tastiest quest you will ever go on!  We are now to the 3rd cookie in our Ultimate Vegan Cookie Quest. To see the past two cookies we made, check out Part 1 and Part 2 of this delicious journey.

The first two cookies were both chocolate chip. This cookie is venturing into new territory: oatmeal raisin! This tasty treat comes from the blog Oh She Glows which is a great site for lots of vegan recipes but this one is exceptionally good. It contains no chocolate so I was surprised I enjoyed it as much as I did; you wont be missing the chocolate, trust me!

oatmeal Cookies1

This recipe takes a few extra steps because you toast the walnuts (I used pecans) in the oven before hand but on the flip side I only had to clean two bowls for the whole recipe. Let us begin!

I measured out all my ingredients before hand.

Oatmeal Cookies

You mix most of the ingredients except the raisins and 1 cup oatmeal into the food processor.  The dough is very sticky and running.

oatmeal cookie2

Bake the cookies for ten minutes and you now have yummy cookies to enjoy.  I loved these cookies because of their texture.  It was soft AND chewy.  The best of both worlds.  I will definitely be making these again.  As far as comparing them to the first two cookies?  Cookie #1 is still my #1!

oatmeal cookies3

The Ultimate Vegan Oatmeal Raisin Cookie by Oh She Glows

Inspired by Salt Kissed Chunky PB Chocolate Chip Cookies & Vegetarian Times.

Ingredients:

  • 1 & 3/4 cups walnuts, toasted
  • 2 cups regular oats, divided
  • 3/4 cup white Kamut flour (other flours probably work!)
  • 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

Directions: 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 colour. 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. Makes about 16 large cookies.

 

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