This recipe will yield about 36 cookies.Having kids and trying to teach them to eat whole food plant based means healthy & tasty desserts & snacks are CRUCIAL! They love to be my testers of my newest creations and they both approve of these Healthy Vegan Oatmeal Raisin Cookies! Whole Food Plant Based Oatmeal Raisin Cookies Repeat the process until all of the dough has been baked.Cool on baking sheet for 5 minutes, then move to a wire cooling rack to cool completely.The cookies won't be as soft inside if they're overbaked. Watch carefully, as all baking sheets and ovens are slight different. I prefer using baking stones, which take a little longer, about 12-13 minutes. Bake on oven-safe baking sheet for approximately 10 minutes, or just until the tops of the cookies begin to become golden brown.Drop by a medium-sized scooper ( size 40) (medium 1 3/4-inch dough balls) onto ungreased baking sheet or baking stone.Add the 1 cup of raisins and beat gently until well mixed.Add rolled oats, 1 cup at a time, beating until well mixed, scraping the sides as needed.Beat until well combined, scraping sides as needed. Add einkorn flour, baking soda, cinnamon, and sea salt.Add vanilla extract and beat until combined.Add eggs, one at a time, and beat until combined.Use a spatula to scrape the sides as needed. Cream the butter and sugars with a stand-up mixer (love my KitchenAid) or beaters (in a large glass or stainless steel bowl) until light and fluffy.Preheat the oven to 350 degrees Fahrenheit. I also think substituting semi-sweet or dark chocolate chips would be a fun alternative. I personally love the addition of raisins, but they can be omitted from the recipe and still yield a yummy result. The cookie ends up baking a little flatter, but not enough to bother me. If you have eaters who don’t prefer the raisins, I like that version, too. It also works extremely well just as an Oatmeal Cookie (which is why the title includes “raisin” is parentheses). This Oatmeal Raisin recipe gives me a thick cookie with a crunchier outside and a nice soft inside. I prefer cookies that are soft and puffed up, not flat and crunchy. Thankfully, I think I found my sweet spot! Using a couple recipes (one being the infamous Vanishing Oatmeal Raisin Cookies from the Quaker Oats lid), I have a delicious not-overly-sweet result. This Christmas season, I was determined to create a cookie I liked. They were flat and just didn’t have the right texture, and then I ran out of time to try again. I tried baking Oatmeal Raisin Cookies with einkorn flour last Christmas (based on an einkorn recipe from Pinterest), and it didn’t go well. I love to dig in the dirt, cook nourishing food, capture beauty through my camera lens, watch the sunrise on the beach, and spend time with good literature on my porch while sipping on a hot cup of coffee. I am a board member of The Sparrow Fund and an Empowered to Connect Facilitator. I believe God has tasked us to be good stewards of our spaces in the world, and I guide my children to do the same. My favorite things to do are cultivate my ever-expanding gardens, wrangle chickens, ferment all the things, sourdough bake with einkorn flour, and figure out new ways to use essential oils. When I am not teaching fine arts to my favorite upper school students at our incredible classical Christian school, I spend my days on our 7-acre property where I try my best to love my family well and experiment with hobby homesteading. Together, we have four amazing children, by birth and adoption. I’ve been married to my high school sweetheart since 2003. Chasing truth, beauty, goodness, and all things naturally wholistic.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |