Cookies, Biscuits, or whatever other word you want to use. Sometimes you just need a cookie but getting them with no dairy, egg or oil would be a nightmare. Cookies are easy to make which is luck because I lost my oatmeal cookie recipe and had to wing it. No worries, I have now done this recipe twice and we have devoured the whole batch in one night each time.
Now you might be thinking; ‘a cookie with no dairy, eggs or oil…is that even edible?’ Yes, they are not only edible but also soothing to the cookie craving. They are not too sweet but sweet enough so of course I wanted to eat even more. I guess they could also be used as breakfast cookies if that floats your boat.
Options you might like. The raisins could be replaced with any dry fruit in tiny bite size bits. You could add nuts or seeds. Hemp seeds would be particularly nice in this recipes I think. If you don’t have the maple syrup or dates you could use 3/4 cup brown sugar or to taste. If you have no ground flax you could use 1/2 a banana or skip altogether. I have done another cookie recipe without the flax egg and found it is not necessary. If you can eat oats but not wheat just blend some oats into flour and use in place of the flour. So for all of you saying that baking is too precise and can’t just be slapped together…huh!
Oatmeal Raisin Cookies
- 2 cups / 500g oats
- 1 cup / 250g whole wheat flour
- 1 cup / 250g applesauce
- 1/2 cup / 125ml maple syrup
- 3 dates (make sure you get the pits out first)
- 1 tsp / 5g vanilla
- 2 tsp / 10g cinnamon
- 1 flax egg (1T/ 15g ground flax +3 T / 45ml water)
- 2-3 handfuls raisins
1. First I blend the applesauce, maple syrup, dates, vanilla, and flax egg.
2. In a mixing bowl, put your oats, flour and cinnamon.
3. Mix the wet ingredients into the dry ingredients
4. Stir in the raisins
Bake in a preheated oven at about 170C / 350F for 20 minutes. I use a silicone mat on a baking tray. The texture tends to be rather chewy. They do not spread when cooking so you can pack them in. You can tell they are ready when they are firm to the touch.
I know they sound a bit weird and they are compared to the traditional form but they are good and they feed the craving. Using a banana gives a more traditional texture than the flax egg but it leaves you with a banana flavour. I am not really into banana flavoured things.
I hope you have enjoyed this recipe. We have been having it often. Make it yourself and let me know how you have gotten on with it.