Stir for one minute, vigorously, to incorporate the ingredients. To the wet ingredients, add the almond flour, oat flour, rolled oats, cinnamon, salt, and baking soda. I can bet that nobody would guess that they are vegan cookies. In a large mixing bowl whisk the maple syrup, almond butter, apple sauce, and vanilla extract until the mixture is smooth and emulsified. The cookies were chewy and tasted awesome. Who said you need eggs to bake tasty cookies? We were not able to taste the flax seed meal at all. I baked these cookies yesterday and am very happy that they came out very well.Įverybody liked the cookies, it tasted just like the ones from the bakery. This convinced me to try the recipe because only the sugar was excess in the previous batch.
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The previous recipe used 1 and 3/4 cups of sugar, whereas this recipe used only 1 cup of light brown sugar. So I thought why not try a recipe from the “Joy of Baking” website! Found this recipe and I was surprised that the recipe which I had tried out earlier was the same, but for the quantity of sugar. I did see a vegan oatmeal cookie recipe in “The Joy of Vegan Baking” book, but it used steel cut oats and I was not able to find it in the grocery store which I go regularly. It was way too sweet, even for a sweet toothed person like my mother and myself. But this time, the sugar in the recipe messed it up for me. The dough came together and the cookies also looked like the store bought ones. Again I used flax seed meal here to replace the one egg in the recipe. So as per my first plan I decided to go with the recipe from the “Cookies” book. I guess it was because of too many substitutions.Īfter the failure of the first experiment I decided to follow a regular recipe (not the low fat versions) exactly, but only replacing the eggs. I think I went overboard by replacing 1/2 the quantity of all purpose flour with whole wheat flour, because the cookies did not taste any good. I proceeded with that recipe, substituting flax seed meal for the eggs in the recipe. It used only 5 tablespoons of butter, if I remember right. Then I saw that it used 1 and 1/2 sticks of butter, so I thought why not search for a healthy version of the cookies and found one in the net. Since I have baked earlier from this book, I thought of proceeding with a recipe from that book itself. Also check out the full collection of Vegan Cookies.
![oatmeal raisin cookies recipe with chia seeds oatmeal raisin cookies recipe with chia seeds](https://i.pinimg.com/originals/0b/d8/d0/0bd8d04ca2b349723ffa24f2aecc9012.jpg)
I had one recipe in hand from a book called “Cookies”. I didn’t know then that it’s going to cost me a lot of time and material to find the perfect recipe for an eggless version. Then transfer it to a wire rack to cool it completely. Remove it from the oven and let it cool in the baking sheet itself for 5 minutes.Bake it for 12-15 minutes or until the edges are golden brown and the centre is little wet.Wet your hands and flatten the cookies so that they are about 1/2 an inch thick.Drop the batter by a table spoon 2 inches apart.Now stir the oats and other optional ingredients you wish to include.Add the flour mixture to the wet ingredients and combine it well using a spatula.In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.Stir it well using a wooden spoon/spatula. Add the flax seed mixture and vanilla extract to the creamed butter.In a blender, add flax seed powder and water and blend it until it’s foamy.Cream the butter and sugar until smooth and creamy.Prepare 2 large baking sheets either greasing it or lining it with parchment paper. Preheat oven at 350F/180C for 15 minutes.
![oatmeal raisin cookies recipe with chia seeds oatmeal raisin cookies recipe with chia seeds](https://static01.nyt.com/images/2017/02/17/dining/17COOKING-OATMEAL-RAISIN-COOKIES1/17COOKING-OATMEAL-RAISIN-COOKIES1-threeByTwoMediumAt2X-v2.jpg)
However, if you’re new to a plant based diet or get a little insecure about the occasional health article instilling the fear of God into you about how your bones will disintegrate without milk, yogurt or cheese, hold the freak out and don’t run for the milk! That’s all BS.Ī whole foods plant based diet will provide all the lovely calcium you need, in addition to other equally important (but less famous) vitamins and minerals necessary for healthy bones. If you’re concerned about calcium intake on a plant based diet, then tahini is a great addition to your ingredient repertoire. It’s also rich in other bone-healthy minerals like manganese and magnesium. Tahini is packing a lot in the nutrition department as well, especially when it comes to calcium!Ī ½ cup serving of tahini has almost 300 mg of calcium. These gluten free tahini oatmeal raisin cookies only have ¼ cup of sweetener in the whole recipe- they won’t bust the sugar bank. I also like tahini for baked goods because its natural sweetness allows for a reduction in other sweeteners, which is always a good thing. In fact, it plays nicely with many other of my favourite flavours (lemon, dill, sweet potato, coffee, maple syrup) – making it a staple in any plant based pantry. Tahini, which is ground sesame seeds, has a distinctive flavour yet it doesn’t overpower other ingredients.