PREP: 30 minutes | COOK: 12-15 minutes | YIELD: 3 dozen cookies
Here’s the perfect cookie to enjoy on occasion. This vegan version of the classic is sweet, crunchy and certainly bound to be a hit in your house!
½ cup (120 ml) organic virgin unrefined coconut oil, very soft and slightly melted
1/3 cup (80 ml) organic dark brown sugar, firmly packed
3 Tbsp (45 ml) plain, unsweetened soymilk or milk substitute
2 Tbsp (30 ml) whole-grain soy flour
1 tsp (5 ml) pure vanilla extract
1 cup (240 ml) whole wheat pastry flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
Pinch sea salt
2 cups (480 ml) old-fashioned rolled oats
¾ cup (180 ml) raisins
Preheat oven to 350°F (177°C).
In a mixer with paddle attachment or in a large bowl using an electric handheld mixer, mix together coconut oil and brown sugar on medium speed until creamy, about 2 minutes. Add soymilk, soy flour and vanilla, and mix together on low speed.
In a separate bowl, stir together flour, baking soda, cinnamon and salt, and add to mixer bowl. Mix ingredients together on low speed until well combined. Mix in oats and raisins.
Scoop rounded tablespoons into the palm of your hand and press dough together. Place on baking sheets and press top down to partially flatten cookies. Bake 12 to 15 minutes until light golden brown. Remove from oven and let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely. Cookies will get crunchy as they cool. Store in an airtight container up to two weeks.
NUTRITIONAL VALUE PER COOKIE:
Calories: 73 | Calories from Fat: 30 | Protein: 1 g | Carbs: 10 g | Total Fat: 3 g | Saturated Fat: 2.6 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 36 mg | Cholesterol: 0 mg
