I was in a coffee shop the other day and while waiting to place my order, I glanced at the baked goods. There were doughnuts, cookies, scones, muffins, brownies and danishes. It was mid afternoon so maybe they were just getting low, but I couldn't help but notice all the chocolate themed treats were dwindling in supply. But the oatmeal raisin cookie slot was full.
Why do oatmeal raisin cookies get a bad rap? I think they are just as tasty as a chocolate chip cookie. So I was inspired to try and make a cookie that warranted my opinion.
And these little guys did not disappoint.
I also think everybody needs a little cookie in their lives on Mondays.
Hearing that alarm go off... the dreaded Monday morning commute awaits.
But everything would be a little bit better if you had a cookie, right?
Bonus: they are pretty healthy as far as cookies go, so you can indulge a little while still getting your week started off right. They also make your house smell amazing. And they are chewy. I always prefer a chewy cookie over a crunchy one. Is that just me?
These vegan Oatmeal Raisin cookies are the perfect Monday snack. Make a batch for yourself or bring them to your office to share with your colleagues and friends - why not brighten someone else's day with a cookie too?
Vegan Oatmeal Raisin Cookies
Adapted from Oh She Glows
1 cup nuts (walnuts, almonds, pecans), toasted
2 cups + 1/2 cup oats
3/4 cup flour
1/2 cup brown sugar
2 tsp baking soda
1/2 tsp cinnamon
pinch of nutmeg
pinch of sea salt
1/4 cup coconut oil, softened
1/4 cup honey or maple syrup
2 tbsp molasses
3 tbsp almond milk (other milks work too)
2 tsp vanilla extract
1/2 cup raisins
1. Preheat oven to 325F.
2. Start by toasting your nuts in a pan over medium-high heat until golden brown. Watch carefully so they don't burn. While nuts are toasting, put 1/2 cup of oats into a food processor and process into flour then transfer to a large bowl. Once nuts are done, add to the food processor and process for about 30 seconds.
2. Add oat flour + 1 cup whole oats, regular flour, brown sugar, cinnamon, nutmeg and sea salt to the food processor. Process until well combined.
3. In a small bowl, combine coconut oil, honey/syrup, molasses, milk and vanilla extract. Add to food processor and pulse until well combined. If it seems a little dry, add another splash of almond milk.
4. Transfer your dough back into a large bowl and stir in remaining 1 cup whole oats - use your hands or a large spoon with some extra elbow grease. Once oats are thoroughly combined with dough, stir in raisins.
5. Spoon out about 1 tbsp of dough and place on a cookie sheet lined with parchment paper.
6. Bake for 10-12 minutes until golden brown. Like I said, these cookies are chewy so they will be soft when you take them out - don't mistake this for being undercooked! Allow to cool for about 10 minutes on baking sheets before transferring the cookies... if you can wait that long :)