- 1/2 cup grape seed oil, or safflower oil (a high temp baking oil)
- 1/2 cup unsweetened applesauce
- 2 Follow Your Heart eggs
- 1/2 cup frozen apple juice concentrate, thawed
- 1 cup bran or rice krispy cereal
- 1/2 cup all purpose flour
- 1/3 cup whole-wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon grated fresh ginger ~ optional
- 1/2 teaspoon ground cloves
- 1 cup golden raisins
- 3/4 cup coconut sugar or light brown sugar
- 2 Tablespoons fresh orange juice – I use fresh fruit
- 2 Tablespoons fresh lemon juice – I use fresh fruit
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped dried figs, dates, or prunes
- 3 cups uncooked oatmeal; flakes, steel cut, or quick oats
- 3/4 cup sliced almonds
- 1 teaspoon baking soda
- 1 Tablespoon vanilla extract
- Preheat oven to 350º conventional or 325º convection.
- Line cookie sheets with parchment paper.
- In a large mixing bowl combine ingredients in the order listed.
- Use a cookie scoop or 1/4 cup to measure dough. Drop dough 2 inches apart and press into a circle with the back of a round drinking glass.
- Bake for 15 minutes conventional, or 13 minutes convection, or until top of cookie is a light golden brown.
- Remove and cool completely on wire racks. Cookies are soft, but firm up when cooled.
Special Notes from Debbie:
You can also create bar cookies with this recipe using a 9 X 12 inch baking pan. Line with parchment paper and bake for 25 to 30 minutes.
Obviously you can eat these oatmeal cookies any time of day! They freeze well too. I also add chocolate chips occasionally . For a second version you can sub the raisins with dried cranberries and add white chocolate chips to the cookie dough mix.
I originally learned to make these cookies from the author of The Silver Palate Cookbooks. Over the years I have changed and adapted the recipe and eventually added plant-based eggs for baking. The Follow Your Heart brand of eggs in this recipe could be replaced with flax seed eggs, mashed banana, chia seed egg, or Ener-G egg replacer. The texture can vary slightly but all are good binding agents for oatmeal cookies.
All recipes provided by: AlmostVeganCookingSchool.com