3/4 cup flour (pastry or spelt flour)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 cup quick oats, grounded
1/2 cup quick oats, whole
1/4 cup sucanat or brown sugar
1/2 teaspoon cinnamon
1 pinch allspice, pumpkin spice, or nutmeg
1 handful raisins
1/4 teaspoon sea salt
1/4 cup maple syrup
1/2 teaspoon molasses
1.5 teaspoon vanilla extract
1/4 cup ricemilk (or non-dairy milk of choice)
1/4 cup safflower oil (or another baking oil)
1 handful vegan chocolate chips or carob chips
Preheat oven to 350 degrees F. Grease a large cookie sheet with oil or vegan butter.
In a mixing bowl, sift in flour, baking soda, baking powder. Add oats, sweetener, raisins, cinnamon, spices, and salt. Stir with a wooden spoon until just well combined.
Add maple syrup, molasses, vanilla, and milk, then stir in oil to incorporate. Stir until just well combined (don't overmix).
Using your hands, roll a small ball of cookie dough and flatten between your palms, then place onto cookie sheet. Repeat process until all the dough are formed into cookies. Place into oven, and bake for 12 minutes. Remove from oven, and let cool slightly.
For cookies with more crisp, let bake for extra 2 minutes.
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