Grandma’s Raisin Oatmeal Cookies… Made Vegan

Good evening!

Hope you all had a great weekend! I did :-).
I studied for the finals, baked and watched Schlinder’s List. I get to rent unlimited old movies at my video store for one month! I had never seen Schlinder’s List (and didn’t know it was a 3 hour long movie!). It is soooo good. But very sad most of the time.

Now my weekend might be interesting but what you’re really here for is the cookies. If you’re like me, you see the word cookie and you’re already drooling. It might be why I have so many cookie recipes!

My grandmother makes delicious raisin oatmeal cookies. As I was craving them and not at her house, I called and asked for the recipe. Even though they are already delicious, I decided to change the recipe a little; made it vegan by using earth balance and a flax egg and reduced the sugar. The recipe had 1 1/2 cups sugar in it! I never make cookies that sweet. Even though I like them the way my grandmother makes them, I prefer making mine with less sugar.

Print recipe

Ingredients:

• 1 1/2 cups rolled oats
• 1 3/4 cup flour of choice (whole wheat, spelt, kamut, unbleached all-purpose)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 cup Earth Balance buttery spread (or butter)
• 1/2 cup golden cane sugar
• 1/2 cup brown sugar
• 1 flax egg: mix one tbsp flax seeds, grounded, and 3 tbsp water
• 1 1/2 tsp vanilla extract
• 1/2 cup raisins

Directions: Preheat oven to 375°F and line a baking sheet with parchment paper. Prepare flax egg and set aside. Combine dry ingredients (oats, flour, baking powder, baking soda). Mix earth balance, cane sugar and brown sugar with a hand mixer until creamy. Add flax egg and vanilla and beat until fluffy. Add dry ingredients and mix with a wooden spoon. Mix in raisins.
Make 1 tbsp balls of dough with wet hands and place on baking sheet. Flatten the top a little. Bake for 10-15 minutes, until golden.

Note: You can use any flour you want. I used a mix of whole wheat, spelt and unbleached all purpose since I had a lot of practically empty bags!

Makes 18-20 cookies

These cookies are so good. The 1/2 cup sugar I took out does make a difference. They have the oat taste I love, while my grandmother’s taste more sweet, less wholesome. I love both so I’ll get to eat the ones with more sugar when I’m at my grandmother’s and my healthier version more often ;-). And they are still sweet cookies!

They are just moist enough for oatmeal cookies. You could also replace the raisins by anything you want, like chocolate chips. Personally, I don’t know why, but I have a thing for raisins and oats together!

I hope you like them as much as I do!
Have a great week!