ABOUT THE RECIPE:
Quick to prepare and a delight to eat, these cookies make the perfect indulgence for your lunch box, an afternoon snack, or a flavorsome dessert.
Makes 10 to 15 Cookies
INGREDIENTS:
1 cup old fashioned rolled oats or quick cooking rolled oats (not instant, use gluten-free if needed)
1 cup “O’s”-style cereal (use gluten-free if needed)
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
⅓ cup raisins
⅓ cup vegan chocolate chips
⅓ cup vegan buttery spread
3 tablespoons brown sugar
3 tablespoons organic unsulphured blackstrap molasses
½ teaspoon vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with unbleached parchment paper.
Pour the oats into a blender and process into coarse flour. Transfer to a large bowl. Put the O’s cereal into a blender and process into coarse crumbs. Transfer to a large bowl. Add the cinnamon and salt. Whisk together. Add the raisins and chocolate chips and stir to coat.
Put the vegan buttery spread, sugar, molasses and vanilla into a small mixing bowl and briskly whisk together until well combined.
Add the vegan buttery spread mixture to the dry ingredients and stir or mix with your hands until all of the ingredients are well incorporated. For each cookie, drop 2 to 3 heaping tablespoons of the cookie dough onto the prepared baking sheet, flattening slightly with a flat spatula as you go.
Bake for 9 to 12 minutes, or until just golden around the edges. (Watch carefully! These cookies can easily over brown!)
Remove the cookies from the oven. Cookies will be very soft. Carefully transfer the entire parchment paper, with the cookies on it, to a room temperature baking sheet and allow cookies to cool for 10 minutes.
Remove the cookies from the parchment paper and place them in a single layer on a wire rack. Let cool for 30 minutes or until set. Stored tightly covered in the refrigerator cookies will keep for 3 days.
Ingredients
Directions
ABOUT THE RECIPE:
Quick to prepare and a delight to eat, these cookies make the perfect indulgence for your lunch box, an afternoon snack, or a flavorsome dessert.
Makes 10 to 15 Cookies
INGREDIENTS:
1 cup old fashioned rolled oats or quick cooking rolled oats (not instant, use gluten-free if needed)
1 cup “O’s”-style cereal (use gluten-free if needed)
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
⅓ cup raisins
⅓ cup vegan chocolate chips
⅓ cup vegan buttery spread
3 tablespoons brown sugar
3 tablespoons organic unsulphured blackstrap molasses
½ teaspoon vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with unbleached parchment paper.
Pour the oats into a blender and process into coarse flour. Transfer to a large bowl. Put the O’s cereal into a blender and process into coarse crumbs. Transfer to a large bowl. Add the cinnamon and salt. Whisk together. Add the raisins and chocolate chips and stir to coat.
Put the vegan buttery spread, sugar, molasses and vanilla into a small mixing bowl and briskly whisk together until well combined.
Add the vegan buttery spread mixture to the dry ingredients and stir or mix with your hands until all of the ingredients are well incorporated. For each cookie, drop 2 to 3 heaping tablespoons of the cookie dough onto the prepared baking sheet, flattening slightly with a flat spatula as you go.
Bake for 9 to 12 minutes, or until just golden around the edges. (Watch carefully! These cookies can easily over brown!)
Remove the cookies from the oven. Cookies will be very soft. Carefully transfer the entire parchment paper, with the cookies on it, to a room temperature baking sheet and allow cookies to cool for 10 minutes.
Remove the cookies from the parchment paper and place them in a single layer on a wire rack. Let cool for 30 minutes or until set. Stored tightly covered in the refrigerator cookies will keep for 3 days.
