samantha
I’ve always had a soft spot for oatmeal raisin cookies. It’s tough in a larger family to continue pushing for raisins when it seems like I’m getting outvoted by the majority to atleast substitute some of them for chocolate chips. Thankfully since I’m the one who makes them one of my votes holds some substantial weight still. Apparently in Rip Esselstyn’s book Engine 2, “these cookies will steal your eyes right out of your head. ” Enjoy!
Makes about 2 dozen.
- 1 cup of unsweetened applesauce
- 2 tablespoons ground flaxseed meal mixed with 1/4 cup water
- 2/3 cup light brown sugar, packed
- 1/2 cup of raw sugar or additional brown sugar
- 1 tablespoon Ener-G egg replace mixed with 1/4 cup water
- 1 teaspoon vanilla extract
- 1-1/2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 3 cups large flaked oats
- 1 cup of raisins or plant based chocolate chips
Start by preheating the oven to 375 Fahrenheit. Mix together the applesauce, flaxseed solution and sugars using a whisk or wooden spoon. Add in the Ener-G mixture and the vanilla extract. In another bowl, add together the flour, baking soda, spices and salt. Slowly combine the wet a dry ingredients together until evenly mixed. Fold in the raisins or chocolate chips. We usually make a double batch and make one with raisins and the other with plant based chocolate chips. Prepare a cookie sheet lined with parchment paper or non stick silicone baking matt. We have had good experiences with the Silpat brand. Transfer the cookie dough mixture to the lined sheets in amounts about the size of a rounded tablespoon. Cook in the oven for 10-12 minutes or a little more depending on whether you like the cookies to be more soft or firm. Remove from the oven and place on a cooling rack. Serve and enjoy. Freeze the extras.
oven tl
