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Spiced Oatmeal Raisin Cookies (vegetarian/vegan)
Wonderful spiced cookie that's perfect for fall!! It's just sweet enough to be wonderful anytime of day. I used pasture raised eggs in mine but flax seed eggs would work wonderfully as well!! Soaking your raisins keeps them nice and plump during baking. Oat flour is simply ground oats which you can either buy or grind your own.
Prep Time: 00:05
Cook Time: 00:10
1 cup gluten free rolled oats
1 cup oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/4 tsp salt
1/4 cup coconut oil, melted
1/4 cup coconut sugar
2 tablespoons maple syrup or honey
2 flax eggs (2 tablespoons ground flax + 6 tbl water, let sit for 10 minutes) or 2 eggs
1 tsp vanilla extract
1/2 - 1 cup raisins, soaked in warm water for 10 minutes
1Preheat the oven to 350 F. Line 2 baking sheets with parchment paper, set aside.
2In a small bowl combine the dry ingredients (oats, oat flour, baking powder, baking soda, cinnamon and salt.)
3In a large bowl, combine the melted coconut oil, coconut sugar, maple syrup, flax egg, and vanilla. Whisk together until well combined.
4Add the dry to the wet, whisking to thoroughly combine.
5Drain the raisins, fold the raisins into the batter.
6Scoop cookie dough onto prepared baking sheet, about 2 tablespoons per scoop. The cookies won’t spread during baking, press the cookies down with your fingertips or a fork.
7Bake the cookies for 8-12 minutes or until set. Remove from the oven, let cool for 2-3 minutes before transferring to a cooling rack.
Store in a sealed container on the counter for up to 1 week or freeze.
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