Oatmeal Raisin Cookies - vegan friendly
So it was SugarB's birthday last week and his favorite cookies are Oatmeal Raisin so I HAD to make him some :) John wasn't too excited though since these involve no chocolate which means he wants nothing to do with them haha. I've used a few different recipes for him in the past but I wanted to try a new one I saw over at Bitter Sweet. I changed it up a little and I think they turned out great! For the original recipe click here.
Oatmeal Raisin Cookies
1 1/4 Cups Whole Wheat Flour
1 Cup Rolled Oats
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Cinnamon
1 Tablespoon Maple Syrup
2 Tbs Splenda Blend (she uses 1/4 cup sugar)
1 Teaspoon Vanilla
1/2 Cup pumpkin puree (canned or fresh) (she used a 1/2 mashed banana)
1/2 Cup Raisins
1/4 Cup Soymilk (or if you don't care about being vegan skim milk works fine too)
Preheat your oven to 350 degrees.
Mix together your dry ingredients (flour, oats, baking powder, salt, and cinnamon). Slowly add in the maple syrup, sugar, vanilla, milk, and pumpkin. It will be a somewhat dry batter so that you can roll balls in your palms and then flatten them on the cookie sheet. If it’s still too dry to do so, you can always add some extra milk until you’re happy with the consistency. Place on a silicon mat onto your baking sheet. The cookies don't really spread so however you shape them is what they will look like coming out of the oven.
Bake 8-10 minutes.
Makes about 2 dozen.