![]() They are my Dad’s favorite and my oldest sons too. Some of the best oatmeal raisin cookies I’ve ever had, this a recipe from my Mom and she’s been making them for as long as I can remember. Leaving the cookies on the tray for about 5-7 minutes after they come out of the oven so they firm up and hold their shape before transferring to a cooling rack. Either way, it’s nice to have a cookie stash in the freezer! Sometimes I will form the cookie dough into balls and freeze to bake at a later time and sometimes I will bake the cookies and freeze them baked. I like to double a cookie recipe (you can never have enough cookies!) and save half for later. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet. Stir oats, bananas, raisins, applesauce, almond milk, vanilla, and cinnamon together in a bowl until well combined. Line a baking sheet with parchment paper. ![]() All of my recipes are already adjusted an altitude for 7,000 feet so you might need adjust a touch if you live at a high altitude. Preheat the oven to 350 degrees F (175 degrees C). Add the flour mixture and mix until just combined. In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined. In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. As I always recommend, use a bit less baking soda and/or baking powder than a recipe calls for. Line 2 baking sheets with parchment paper. Many store-bought gluten-free flour blends (I like this one from Bobs Red Mill) will also work, if measured like this. It’s easy to over bake cookies when you’re at altitude so take them out before they get too brown. Alternatively, for a non-oat-flour version, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. The soaked raisins do need to sit for an hour so make sure to plan ahead when making these cookies!Īdding a little extra flour and using a mix of old-fashioned and quick oats are my tricks for baking at high altitude. Preheat your oven to 375☏ (190☌) and line two large cookie sheets with parchment paper. Add the wet ingredients into the dry ones, scraping the sides of the bowl as you mix until everything is evenly incorporated. A heavy hand of ground cinnamon is key to balance the sweet raisins. For the wet ingredients, in a separate medium bowl, combine the applesauce (or mashed bananas), coconut oil, maple syrup, and unsweetened almond milk. While a tad unconventional soaking the raisins in a mixture of beaten eggs and vanilla adds moisture to the cookies. The secret to these delicious cookies is soaking the raisins. Blame it on the dry air and high elevation. ![]() One of the biggest issues of high altitude baking is dry baked goods. THE SECRET TO THE BEST OATMEAL RAISIN COOKIES You’ll see why this high altitude cookie recipe is my go-to and often requested. Loaded with raisins, lots of cinnamon and the perfect ratio of flour and oats. ![]() You’ll rarely see me turn down a homemade cookie and will gladly eat one with with cinnamon and raisins or one studded with dark chocolate. Some swear by raisins and for others only chocolate chips will do. Who knew that a cookie could be so divisive? People either love or hate oatmeal cookies. Made time and time again and I’ve yet to find an oatmeal cookie recipe I like better! The depth of flavor comes from cinnamon and almond butter.My tried-and-true recipe for High Altitude Oatmeal Raisin Cookies, this recipe is my oldest son’s favorite. (flatten with fork) Bake in 350 oven for about 10 minutes. Made with a base of whole wheat flour and oats, they're sweetened by applesauce and maple syrup. Drop on cookie sheets which have been sprayed or I use parchment paper. These Vegan Oatmeal Raisin Cookies pack a ton of flavor, but they're also full of healthy ingredients. Since they're oil and refined sugar-free you can feel good about eating them any time of day!Ĭonfession: I am one of those weirdos who-given the choice between chocolate chip and oatmeal raisin cookies-will go for the oatmeal raisin every time! So I'm super excited to share this quick and easy recipe with you. Soft, chewy, and full of flavor, these easy Vegan Oatmeal Raisin Cookies make a delicious dessert-or a healthy breakfast.
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