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
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
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.