![]() If you try out these vegan oatmeal raisin cookies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram oking. Wholesome Chewy Oatmeal Raisin Cookies (GF).Use gram measurements! ⟶ I highly recommend weighing your ingredients (mainly flour, sugar, and butter) with a kitchen scale*. This will create flatter cookies with those lovely cracks on top. Stir in hot water, vanilla and flour mixture. 4) Stir in 2 cups of rolled oats, 1/2 cup of organic thompson raisins, and add the chocolate chips and cinnamon (optional). Pour the water/soda mixture into the batter. Tap pan on counter after baking ⟶ The cookies will puff up in the oven, so when you take them out be sure to tap the pan on the counter once or twice to deflate them. In a separate bowl, cream together shortening and sugars add eggs, one at a time, beating well after each addition. Yield: 20-30 cookies (mine made 24 cookies) 1 x. 3) Boil 1/4 cup of water and dissolve 1 teaspoon of baking soda in the water. The dough will also thicken more so the cookies don’t overspread in the oven. Softened butter gets aerated when creaming with sugar and thus will result in a more cake-like texture.Ĭool the melted butter before using ⟶ Let the butter sit at room temperature for a few minutes so it’s not hot when you add the flours.Ĭhill dough ⟶ This allows the flour to hydrate and break down into sugars, resulting in a more flavorful cookie with better browning. In a medium size bowl, mix together the oats, flour, salt, cinnamon and baking soda. Blend the egg replacer powder and 1/2 cup luke warm water until it’s frothy. Lightly grease baking sheets or line with parchment paper and set aside. Use melted butter ⟶ Melted butter makes for chewier cookies. Preheat the oven at 350F/180C for 15 minutes. If your dough feels particularly dry, add extra milk one teaspoon at a time. 3 Next add the flax meal and rolled oats. 2 Add banana and sunflower seed butter and mix again until well combined. ![]() If your cookies come out dry, reduce the bake time by a minute. 1 Add dates to a food processor and pulse 5-6 times. I recommend just baking one or two as a test batch first, since all ovens vary. Oat flour dries out quickly so pay close attention to the bake time. Originally I made these cookies with just vegan butter, but I love the subtle buttery, nutty flavor the walnut butter adds. Pecan butter would be phenomenal (albeit pricey), almond or cashew butter would be my next choice for more neutral flavor, sunflower seed butter would be good taste-wise but may turn the cookies green, tahini can work if you don’t mind the slight bitterness, and peanut butter would be most affordable (pb oatmeal raisin cookies do sound delicious).ģ) Omit and double the amount of vegan butter. I have made these cookies with olive oil instead of butter and they were delicious! Use 42 grams olive oil + 10 grams soy milk (in addition to the soy milk called for in the recipe card).ġ) If you have walnuts, you can make your own walnut butter! Toast walnuts at 350☏ for 8-10 minutes, then blend into walnut butter.Ģ) Use a different nut/seed butter, but note the flavor of the cookies will change slightly depending on the nut/seed butter you use. The cookies will be thicker and softer but still tasty! You can use all purpose flour (or a gluten-free all purpose flour) and omit the flaxseed. ![]()
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