I somehow managed to make vegan, low-fat, sugar-free, gluten-free oatmeal-raisin cookies that don’t suck. Naturally, this makes me want to tell anyone who’ll listen how I did it, so here goes.
- 1 cup applesauce
- 2 Tbsp powdered chia seed
- .5 cups of water
1 Tbsp powdered chia seed plus 3–4 Tbsp of water is about the equivalent of one good-size egg. Alternatively, you can use finely ground flax or hemp seed.
- 3 cups stevia in the raw
- 1 Tbsp olive oil
- 1 tsp baking soda
- 1 tsp salt
- .5 tsp fair-trade vanilla
- 1 Tbsp fair-trade cocoa powder
- 1 Tbsp cinnamon
- 1 cup gluten-free four of your choice
I used the leftover pulp from making peanut milk and left out the water for the powdered chia seed.
- 3 cups old-fashioned oats
- 1 cup raisins
- 10 minutes prep
- 30 minutes bake
- Preheat your oven to 350 degrees.
- Mix the wet ingredients. I use a Ninja blender/food processor with the dough blades, and each step takes about a minute on the low-speed setting, but any mixing method should do. Start with the applesauce and blend in the chia seed first. Next add the oil and vanilla, and when that’s all well blended, add the stevia.
- Mix the dry ingredients. Put the flour, oats, cocoa, baking soda, salt, and cinnamon in a bowl and stir until thoroughly mixed.
- Blend the wet and dry ingredients together. Add 1/3 of the dry ingredients to the wet mix at a time. You should end up with a crumbly cookie dough, but you may need to add an extra tablespoon of water. Unless you want gooey pulp, leave out the raisins until the end and blend them in by hand.
- Grease a cookie sheet.
- Form dough into flat cookie shapes. The dough will rise a bit, but it will not spread, so you want to layout the cookies with that in mind.
- Bake for about 30 minutes, checking at 20 minutes and finishing as needed. I recommend broiling them for about two minutes at the end, just to crust up the tops a bit, but that isn’t necessary.
I hope you enjoy this recipe and get the same results I did. Enjoy!