Smiley’s Kitchen – “Vegan Oatmeal Butter Raisin Cookies”

 

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Whipping out my Happy-Dance because these oh-so scrumptious gooey cookie creations are perfecto!  I’ll come up with any excuse to whip up these babies, because you know they’re good when you can’t contain yourself from finishing the batter before it hits the oven!  These old-school cookies are SUPER QUICK ~ SUPER EASY ~ LOW GLYCEMIC ~ VEGAN & GLUTEN-FREE and DELECTABLE ~ need I say more?  Paired with some almond milk ~ PERFECT!

 

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In a large bowl, add the oats, tapioca starch, cinnamon, baking powder and salt and whisk really well

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To the same bowl, pour in the syrup, almond butter, vanilla and water. Stir until well combined. Add the raisins and stir again until it all comes together. It should be very sticky and wet. (Try not to eat all the batter friends 🙂

 

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Drop by heaping tablespoons or a heaping cookie scoop, leaving a couple of inches in between. I only put a dozen on my first pan, then the remaining batter on another. I got 18 cookies about 2 inches wide. If you want large cookies, do about 2 tablespoons worth of dough. Do not flatten out the dough. It should be a little wet, but very sticky and hold it’s shape. Refer to the above photo. They will spread some but poof up a lot more than they will spread. Bake the first pan on the middle rack for 9 minutes. They should be poofed up and a nice light golden color. They may seem a bit undercooked but they will finish cooking as they cool, you do not want to overbake these. Then repeat with the second. This will produce a nice moist and chewy cookie with a golden color. I don’t recommend baking any longer so they don’t dry out.

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Let them cool on the pan for 10 minutes, then transfer to completely cool on a rack. Store in a tight ziplock bag.

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VEGAN OATMRAL BUTTER RAISIN COOKIES

PREP TIME                                          fullsizeoutput_667

15 minutes

COOK TIME

10 minutes

INGREDIENTS

  • 1 cup (108 g) old-fashioned rolled oats (I used Bob’s Red Mill gluten-free)
  • 1/4 cup (35 g) tapioca starch (this helps to bind the cookies and cannot be subbed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder (2.4 g)
  • 1/4 teaspoon fine sea salt (1.2 g)
  • 2 tablespoons pure maple syrup
  • 1/2 cup + 2 tablespoons (160 g) roasted creamy almond butter (see Note)
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons water (30 ml)
  • 1/4 cup + 2 tablespoons (60 g) raisins or chocolate chips if you prefer
  • Note: If you are allergic to nuts, sunbutter can easily be subbed in place of the almond butter, but keep in mind that it will leave a sunbutter taste. It’s important to use a very smooth butter so that the batter mixes properly. If yours is stored in the fridge, then heat it up just a bit to loosen it before measuring.

INSTRUCTIONS

  1. Preheat an oven to 350 degrees and line 2 sheet pans with parchment paper.
  2. In a large bowl, add the oats, tapioca starch, cinnamon, baking powder and salt and whisk really well.
  3. To the same bowl, pour in the syrup, almond butter, vanilla and water. Stir until well combined. Add the raisins and stir again until it all comes together. It should be very sticky and wet. (Try not to eat all the batter friends 🙂
  4. Drop by heaping tablespoons or a heaping cookie scoop, leaving a couple of inches in between. I only put a dozen on my first pan, then the remaining batter on another. I got 18 cookies about 2 inches wide. If you want large cookies, do about 2 tablespoons worth of dough. Do not flatten out the dough. It should be a little wet, but very sticky and hold it’s shape. Refer to the above photo. They will spread some but poof up a lot more than they will spread. Bake the first pan on the middle rack for 9 minutes. They should be poofed up and a nice light golden color. They may seem a bit undercooked but they will finish cooking as they cool, you do not want to overbake these. Then repeat with the second. This will produce a nice moist and chewy cookie with a golden color. I don’t recommend baking any longer so they don’t dry out.
  5. Let them cool on the pan for 10 minutes, then transfer to completely cool on a rack. Store in a tight ziplock bag.

(NOTE:  Dip these bad boys into some warm almond milk, and you’ve got the perfect dessert/snack!)

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