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  • 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


  1. Preheat oven to 350º conventional or 325º convection.
  2. Line cookie sheets with parchment paper.
  3. In a large mixing bowl combine ingredients in the order listed.
  4. 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.
  5. Bake for 15 minutes conventional, or 13 minutes convection, or until top of cookie is a light golden brown.
  6. 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.

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