Vegan Oatmeal Raisin Cookies

After an amazing trip to China to visit my brother-in-law, followed by a trip to Paris with the kids, I am back in my kitchen in Switzerland. I love to travel, but I’m such a homebody that after being away from home for too long, I feel a little restless.

 

This morning, I challenged myself to make a perfect vegan dessert. One of my son’s schoolmates is allergic to eggs and dairy and I love baking so much, I needed to find a solution that wouldn’t single anyone out. So I perused the Web for egg alternatives. I found a few options (mashing a banana, using baking powder and flour and water) but chose the one that I thought nutritiously savvy and most intriguing: mixing ground linseeds with water. (The quantity in the recipe is to replace 2 eggs). The result is extraordinary.

 

 

These cookies are probably some of the best I’ve ever made. Since they spread out, their consistency is crisp and chewy. ABSOLUTE PERFECTION! So forget the eggs and get your whisks out.

 

 

Look out for many more vegan recipes. Now that I know how easy they are to make and how well they turn out, I will be experimenting in my kitchen.

 

You could substitute chocolate chips for the raisins, however, I noticed that on some packets, they mention traces of dairy—thus the safer raisin option.

 

 

Makes 20 large cookies

1 cup (250 g) margarine

½ cup (100 g) packed brown sugar

1 c (190 g) white sugar

2 tsp vanilla extract

2 tbsp (25 g) linseeds

¼ cup + 2 tbsp (55 g) boiling water

1 tsp fleur de sel

2 cups (280 g) all-purpose flour

½ cup (50 g) old-fashioned oats

1 cup (160 g) raisins

 

 

  1. Preheat the oven to 350°F and grease 3-4 baking pans with non-stick spray.
  2. Pulverize the linseeds in a small food processor until they are finely ground. Add the boiling water and let sit 5 minutes or until it becomes slightly gelatinous.
  3. Cream the margarine, the brown sugar, the white sugar, the vanilla extract, and the salt.
  4. Incorporate the linseed mixture.
  5. Add the flour, then the oats without overbeating. When your mixture is homogenous, add the raisins.
  6. Spoon the dough onto your baking sheet making sure not to overcrowd your sheet: they spread enormously!
  7. Bake until the cookies are nice and golden and slightly brown on the sides. Approximately 9-10 minutes.
  8. Let them rest at least one minute before trying to peel them off the sheet and do so with a spatula because until they cool down completely they’re slightly fragile.

 

EU

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