Oatmeal Raisin Cookies!
This has been my go-to sweet recipe for the Fall. I love these cookie as a treat for me, and both kids enjoy them too. It’s a snack for them that I feel good about offering, while remaining a special treat to them, and--it’s a cookie! If you’re weirded about by the whole Aquafaba thing, an egg can be substituted in its place, but oh my, this recipe is delish. Plus, anytime you’re opening a can of chickpeas, it’s an excuse to bake cookies in the near future. WIN.
Vegan Oatmeal Raisin Cookies (makes 14-16 small cookies)
3/4 cup almond flour
3/4 cup rolled oats
1/4 cup finely shredded unsweetened coconut
1/4 cup raisins
3/4 tsp baking powder
1/4 tsp sea salt
½ tsp cinnamon*
¼ tsp cardamom*
¼ tsp ground ginger*
Rounded 1/4 cup coconut sugar
1/4 cup aquafaba (the brine from a can of chickpeas)
2 Tbsp almond butter (or other nut or seed butter)
3 Tbsp melted coconut oil
1 tsp vanilla extract
*Optional, but delicious if you have them on hand
In a large mixing bowl, stir together almond flour, oats, coconut, baking powder, spices, salt, sugar, and raisins.
In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed
To the aquafaba, add the almond butter, oil, and beat or whisk to combine.
Add to dry ingredients and mix until combined.
Cover and chill in the refrigerator for at least 30 minutes or overnight.
Preheat oven to 350 degrees and line a baking sheet with parchment paper
Scoop chilled dough into rounded Tablespoons. Press onto your cookie sheet, flattening and shaping cookies into disks (they will not spread when baking)
Bake for 11-13 minutes or until the edges are slightly golden brown
Remove from the oven and let cool for 5 minutes
Enjoy! (they also freeze beautifully)
