A fiber-rich version of a classic cookie I grew up on, that kids will love!
Oatmeal Raisin Cookies
- 2 sticks Earth Balance Buttery stick, softened
- 1½ cups brown sugar, packed (used dark)
- 2 Tbsp flaxseed meal + 6 Tbsp water
- ½ cup unsweetened coconut milk beverage
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp baking soda
- 3 cups old-fashioned oats
- 1 cup raisins
Preheat the oven to 400° and line two baking sheets with parchment paper. Whisk flaxseed meal and water together, let rest for 5 minutes.
In a stand mixer bowl add the buttery stick and sugar, beat until light and fluffy, add in the flax mixture and beat till smooth. Lightly beat in the milk.
Whisk the dry ingredients through soda together in a bowl, add to the wet on low and beat in. Add the oatmeal and raisins, quickly beat in on medium until mixed.
Use a 1 Tablespoon Disher to make heaping balls, 12 per tray. Bake for 10 to 12 minutes, or until lightly golden brown on top. Let cool for a few minutes, then transfer to cooling racks.
Makes about 3 dozen cookies.