Chocolate Oatmeal Raisin Cookies, Vegan.

Name: Chocolate Oatmeal Raisin Cookies, Vegan.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 -10 cookies
Ingredients: 2 teaspoons flax meal; 1 tablespoon hot water; 4 tablespoons Raw turbinado sugar or jaggery or sweetener of choice; 1 tablespoon agave syrup; 1.5 tablespoon unsweetened cocoa powder; 2 tablespoons roasted almond butter; 1 tablespoon virgin coconut oil; 1/2 teaspoon lemon juice; 1/4 teaspoon cinnamon powder; 1/8 teaspoon salt; 1/4 teaspoon baking powder; 2/3 cup raisins; 2 tablespoons quinoa; 2/3 cup oats; 3 tablespoons self rising flour; 2 tablespoons whole wheat pastry flour

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
9 -10 cookies
Calories
148 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Chocolate Oatmeal Raisin Cookies, Vegan.

Danielle Hudson

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How to make Chocolate Oatmeal Raisin Cookies. Easy Vegan Dairy-free Eggless Recipe.

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Ingredients

Servings

2 teaspoons flax meal
1 tablespoon hot water
4 tablespoons Raw turbinado sugar or jaggery or sweetener of choice
1 tablespoon agave syrup
1.5 tablespoon unsweetened cocoa powder (a half tablespoon more for darker, and half less for less chocolatey)
2 tablespoons roasted almond butter Homemade nut butter recipes
1 tablespoon virgin coconut oil (or vegan butter like Earth Balance)
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon powder (or allspice)
1/8 teaspoon salt
1/4 teaspoon baking powder
2/3 cup raisins
2 tablespoons quinoa blended coarsely or quinoa flour ( or use oats coarse flour, if you don't have quinoa)
2/3 cup oats (Bob’s Red Mill Organic Old Fashioned)
3 tablespoons self rising flour or gf all purpose flour for gluten free version
2 tablespoons whole wheat pastry flour Or Rice Flour for a gluten free version

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Instructions

In a bowl, mix the flax meal and hot water and let sit for a minute.
Add in the room temperature almond butter, coconut oil, sugar, agave and mix well by hand or by hand mixer until the mixture feels light.
The almond butter I used is store bought and it takes a while to mix up. Mix and let sit for a few minutes and then mix again to work that almond butter. I used spoon and woman hand power for the mixing!
Blend/grind the quinoa to a coarse flour along with the baking powder.
Add in cocoa powder, quinoa, 1/2 cup oats, salt, cinnamon powder and lemon juice and the wheat and self rising flour and mix till just about combined.
Add in more oats and flour if needed to get gooey muffin mixture kind of consistency, Or a very sticky dough. If you added too much flour or oats and the mixture gets too stiff and dry then add in a teaspoon oil and/or lemon juice to make it gooey and mildly stiff.
Oil hands or tablespoon and pick up tablespoon full dough, drop them and flatten on parchment paper. Thinner the better.! It can get hard to work with the sticky mixture, so I usually dont make a perfect round shape.:)
Bake in preheated oven at 350 degrees F for 12-14 minutes(add minutes depending on the thickness of the cookie). The cookies should not be runny or liquidy when done.
Take cookies off baking tray and cool on rack for a few minutes if you can:)
Store in airtight container for a week or so. Let me know how yours turn out!

Notes

Nutritional value is based on 1 serving

Nutrition Information

Show Details

Calories 148kcal (7%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 36mg (2%) Potassium 184mg (5%) Fiber 2g (8%) Sugar 7g (14%) Vitamin C 0.7mg (1%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 9-10 cookies

Amount Per Serving

Calories 148 kcal

% Daily Value*

Calories	148kcal	7%
Carbohydrates	25g	8%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	1g	5%
Sodium	36mg	2%
Potassium	184mg	4%
Fiber	2g	8%
Sugar	7g	14%
Vitamin C	0.7mg	1%
Calcium	26mg	3%
Iron	1mg	6%