It has been SO long since I’ve had an oatmeal cookie. These did not disappoint. They were quick to whip up, bake and devour.
Some interesting facts about them, they happen to contain coconut cream that I made for a recipe the other day, they are egg-free and flour-free but just as chewy and moist as a ‘real’ cookie. I wish they were sugar-free or at least contained natural sugars but they don’t. I used evaporated cane juice and brown sugar. I’d like to try a natural substitution (*updated on 07/03/12, see below) next time. Until then…
Here’s the coconut cream.
I was in the mood for a cookie so I went perusing on Chocolate Covered Katie’s Dessert Blog with the intention of making her Secret Peanut Butter Cookies but instead made an adapted version of her Flour-less Oatmeal Raisin Cookies. I’m sure her recipe was phenom but I didn’t have nut milk and then added a few things because I can never leave a recipe alone.
If you substitute a regular nut milk for this recipe try it with 3 tablespoons first then add more if you need to. The coconut cream I used is mixture of liquid coconut milk and soaked coconut shreds.
One of the best parts about not using eggs is you can eat the batter guilt-free. I would still sample if I used eggs but I’d half worry in the back of my mind about getting salmonella – never stopped me though.
The unbaked cookies almost remind me of a raw food cookie dough batter. Nom!
Vegan Baking | Coconut Oatmeal Raisin Cookies
- 2 1/4 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup brown sugar
- 1/3 cup evaporated cane juice sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup raisins
- 3 tablespoons coconut oil
- 1/3 cup coconut cream
- Preheat oven to 375F.
- In a food processor fitted with the s-blade (or a blender), process old-fashioned rolled oats, baking soda, sea salt, brown sugar, evaporated cane juice sugar, vanilla extract, and cinnamon until there’s a nice mixture of ‘flour-y’ looking oats and oats.
- Add in the raisins, coconut oil, and coconut cream and pulse until combined. May help too, to empty this into a bowl and mix with a spoon or your hands to ensure you don’t over process.
- Grab anywhere from 1-2 tablespoons of dough and roll into a ball, then slightly flattening with your hands.
- Place on a greased cookie sheet and bake for 6-8 minutes. Allow to cool before removing from the pan.
*For a natural sugar substitute, blend 8 pitted medjool dates that have been soaked in water at least 2 hours or overnight. This will create a date paste to which you could add the cinnamon, coconut cream, and vanilla extract. Then mix this with the dry ingredients.The date ‘soak’ water may also be used in substitution of nut milk or coconut cream, 3-6 TB.
If you do use natural sugars, please report back and let us know the prognosis. Now to settle down for a cookie or 4 and some tea.
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