Amazing Oatmeal Raisin Cookies

These moist bites of oatmeal raisin wonderfulness were a happy accident as I forgot ro press them down before baking. The results are like an oatmeal raisin cloud!

Makes 30-36 cookies

Ingredient List: 

8 tablespoons vegan butter substitute

1/4 cup Suzanne's Specialties maple brown rice syrup

6 heaping tablespoons coconut sugar

1 teaspoon pure vanilla extract

pinch sea salt

pinch ground cinnamon

1 1/2 cups Lindley Mills Super Sprout Whole Wheat Flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup old fashioned rolled oats

3/4 cup coarsely chopped walnut pieces

1 cup golden raisins

 

 

 

Step By Step Instructions: 

Preheat oven to 350oF and line 2 baking sheets with parchment.

Whip together vegan butter, rice syrup, coconut sugar and vanilla until creamy. Mix in salt, cinnamon, flour, baking powder and soda and rolled oats until a soft dough forms. Fold in nuts and raisins until well-incorporated into the batter.

Drop by heaping tablespoons onto a parchment-lined baking sheet, allowing a small space between cookies.

Bake for 13-14 minutes.

Remove from oven while still soft and allow to stand, undisturbed on the baking sheet for 2-3 minutes more.

Cool completely before storing in a sealed container. They will keep for a week or 10 days.