Wheat Free Vegan Oatmeal Raisin Cookies (Version 1)

Perusing Food.com today (although to me it will always be RecipeZarr, name change and all) I came across a recipe for Oatmeal Cookies that contained no wheat flour and were vegan as well. I figured since I had shcelped home another massive box o’ oats from Costco I should try them out (cause when you are paying .04 cents an ounce talk about cheap!). After making the cookies I went searching for the original recipe it was based on and found it – only to realize that the recipe on Food was considerably different from the original. While I liked the results of Version 1 I have a feeling Version 2, based on the original recipe, will be better. We shall see! That is up next to try and blog about.

As for the oat flour, see my post on how to make it at home. I didn’t note this recipe as being gluten-free as apparently some oats have gluten contamination and that while I have no dietary restrictions with gluten I wouldn’t want to lead any one astray. So do your reading and make that decision yourself (you can find certified GF oats though). It was though fun to work with oat flour! I will have up Version 2 this week to do a compare of the recipes.

Wheat Free and Vegan Friendly Oatmeal Raisin Crispy Cookies

Ingredients:

  • 1 cup oat flour
  • ¾ cup old-fashioned oats
  • ½ baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • ½ cup sugar of choice
  • 1/3 cup canola oil
  • 1/3 cup milk (almond/soy/coconut/etc, I used vanilla almond)
  • ½ tsp pure vanilla extract
  • ½ cup organic raisins

Directions:

Preheat the oven to 350° and line 2 baking sheets with parchment paper.

In a large mixing bowl whisk the oat flour through sugar together. Whisk the oil through vanilla in a small mixing bowl.

Add the wet to the dry and beat together:

Stir in the raisins:

Use a 1 Tablespoon disher to divide portions, it will make 16 to 18 cookies – and the batter will spread as it settles.

Bake the 2 trays for 25 minutes, turning the baking sheets halfway (and if baking on 2 racks, flip the sheets as well). I took some of the cookies to 30 minutes as they didn’t appear fully baked at 25. At 25 they will be very soft but will harden up upon cooling. 30 minutes produces a fully baked cookie that will be very crispy. Very tasty though! Just eat over a plate or napkin though.

Let cool before moving.

~Sarah

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Comments

  1. Cheryl Paige says:

    I made these yesterday and they are beyond delicious – however, I must note that mine were VERY well done after 15 minutes. Reduced the time on the second batch to 13 minutes and they were PERFECT! Thanks for sharing this recipe…I love how allergy friendly it is! :)

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