(Almost) Vegan Oatmeal Raisin Cookies

Happy Monday! How was your weekend? Mine included lots of time in the kitchen, plus cheering my big sister on for her first (sprint) triathlon! She did amazingly well, and I’m sure this was the first of many triathlons for her.

Julie in action! Transition from bike to run.

This weekend was all about chemistry in the kitchen. My “experiments” included:

  • Brewing kombucha
  • Homemade yogurt ricotta cheese (more on this another day…)
  • Green smoothie
  • Poached peaches
  • Coffee and spice rubbed ribeye steaks
  • Ezekial Bread, from a mix from the City Market, made with whey
  • Spicy Margaritas (post coming soon!)

And the main topic for this post:

  • Almost Vegan, Gluten Free Oatmeal Raisin Cookies/Muffins

My friend Anna asked me if I could post some Vegan recipes. I also had cashew meal on hand, from last week’s batch of cashew milk, so I decided that baking was in order. After doing a bit of research on Vegan baking, I decided to adapt this recipe to use my cashew flour instead of wheat flour, and agave syrup instead of sugar, thus making these bad boys Vegan, Gluten Free, refined-Sugar-free, and positively delicious!

The Ingredients

Ingredients

  • 1 cup raisins
  • 1/3 cup rum (or water)
  • 2 Tablespoons water
  • 2 Tablespoons Chia seeds
  • 1/2 cup agave nectar
  • 1/4 cup coconut oil, melted
  • 1/2 cup canola oil
  • 1 cup non-dairy milk**
  • 2 teaspoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2-3 cups oats
  • 1.5 cups cashew meal
  • 1/4 teaspoon baking powder

**I did not have any non-dairy milk, so my cookies were almost Vegan, since I used regular milk.

Method

  • Preheat the oven to 350 degrees. If making cookies, line baking sheets with parchment paper. If making muffins, lightly grease muffin tins.
  • Pour the rum (or water) over the raisins in a small bowl. Microwave for 1 minute, and let stand for 10 minutes. Drain the raisins and discard the liquid.
  • Mix together the water and Chia seeds in a small bowl. Let stand for a few minutes.
  • In a large bowl, whisk the agave nectar, coconut oil, canola oil, milk, maple syrup, cinnamon, nutmeg, and salt. Add the chia seed mixture. Whisk to combine.
  • In a medium bowl, combine the oats, cashew meal, and baking powder.
  • Add the dry ingredients to the wet ingredients. Whisk for at least 1 minute until well blended.
  • Add the raisins. Stir until just combined.

Mixing in the raisins

  • FOR COOKIES: Using two spoons, form the dough into 1.5 inch balls. Place on cookie sheets about 2 inches apart. Bake for 25 minutes, until golden brown and crispy around the edges.
  • FOR MUFFINS: Scoop the dough into the prepared muffin tins. Bake for 25-30 minutes, until golden brown and set in the center.

Uncooked muffins

This experiment worked out really well! Both the cookies and muffins are soft, chewy, full of flavor, and delicious. Soaking the raisins helps them to retain moisture, and the rum adds a hint of flavor that I really enjoy. The muffins are like little baked oatmeal bites. Perfect for a sweet, healthy snack any time of day!

I have a day-long conference on Wednesday, and I am definitely planning to pack a few of these to take with me for a snack. I would say that my first adventure in Vegan baking was quite a success. Hope you enjoy these as much as I have!

-L

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