Oatmeal raisin cookies? Yes, please! Let me know how you like this recipe – it’s a vegan one from clean eating guru, Tosca Reno’s newly launched “The Eat-Clean Diet Vegetarian Cookbook.”
From the book:
Here’s the perfect cookie to enjoy on occasion. This vegan version of the classic is sweet, crunchy and certainly bound to be a hit in your house!
1/2 cup organic virgin unrefined coconut oil, very soft and slightly melted
1/3 cup organic dark brown sugar, firmly packed
3 Tbsp plain, unsweetened soy milk or milk substitute
2 Tbsp whole-grain soy flour
1 tsp pure vanilla extract
1 tsp whole wheat pastry flour
1 tsp baking soda
1 tsp ground cinnamon
Pinch sea salt
2 cups old-fashioned rolled oats
3/4 cup raisins
Preheat oven to 350 degrees F (177 degrees C)
In a mixer with paddle attachment or in a large bowl using an electric handheld mixer, mix together coconut oil and brown sugar on medium speed until creamy, about 2 minutes. Add soy milk, soy flour and vanilla, and mix together on low speed.
In a separate bowl, stir together flour, baking soda, cinnamon and salt, and add to mixer bowl. Mix ingredients together on low speed until well combined. Mix in oats and raisins.
Scoop rounded tablespoons into the palm of your hand and press dough together. Place on baking sheets and press top down to partially flatten cookies. Bake 12 to 15 minutes until light golden brown. Remove from oven and let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely. Cookies will get crunchy as they cool. Store in an airtight container up to two weeks.
Nutritional value per cookie:
Fat: 3 g
Sat Fat: 2.6 g
Protein: 1 g
Carbs: 10 g
Fiber: 1 g
Sodium: 36 mg
Recipe reprinted with permission.