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1/2 cup safflower or sunflower oil
1/3 cup rice milk or non-dariy milk
1/2 cup maple syrup
1/2 cup sucanat or light brown sugar
1 teaspoon almond or vanilla extract
2 cups pastry flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon spice (nutmeg, all spice, or pumpkin spice)
1/2 teaspoon salt
1/2 cup rolled or instant oats
1.5 cup grounded rolled or instant oats
1 cup raisins
optional: a handful of vegan chocolate chips
Preheat oven to 350 degrees F. Grease 2 baking sheets.
In a large bowl combine oil, milk, sweetner, and almond/vanilla extract, and mix thoroughly. Sift in the flour, baking soda, baking powder, salt, cinnamon and spices. Mix until dough begins to form. Fold in all the oats along with raisins (and optional chocolate chips).
With your hands roll the dough into small balls and place onto cookie sheet, then slightly flatten with your palm or a spoon. Bake for approximately 13-15 minutes, until cookies have spread and are lightly brown. Remove from oven, and let cool.
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I made these cookies for my husband, and he thoroughly enjoyed them. I personally prefer chocolate chips over raisins, so I added a handful of grain-sweetened vegan chocolate chips. Yum.
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These are fantastic! I only substituted the maple syrup for agave nectar - the texture was perfect! My husband loved them even though he is not a vegan. These cookies will definitely be doing the rounds with friends and family!
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.