Chewy Vegan Oatmeal Raisin Chocolate Chip Cookies

By Shannon February 19, 2014 Desserts

My son has never experienced the joy of biting into a thick and chewy oatmeal raisin cookie fresh out of the oven.  As such, I wanted to develop a recipe for these scrumptious cookies for him so that he could have that experience.  I also wanted to create a cookie that is somewhat healthy, and we don’t feel so guilty eating one, or two, or three…

The two basic flours in this recipe are white rice and sweet sorghum.  Sweet sorghum gives the cookies that nice golden hue.  Sorghum provides these cookies protein, fiber, and antioxidants.  Since the flours are a bit different than in traditional baking, I’ve also included an instruction to roll the dough and flatten into a cookie pre-baking.  I tried the “heaping tablespoon” method and ended up with blobs of cookies which were more like scones instead of the flatter ones.  Flattening them out a bit also gives the chocolate some room to spread out when it melts.  So delicious!

Chewy Oatmeal Raisin Chocolate Chip Cookies

Applesauce is used as a substitute for eggs, and also provides moisture to the dough.  It might seem strange to be using applesauce at first, especially when creaming with the spread in the beginning if you are used to traditional baking.  I’ve included 1 1/4 cup of it to provide a nice moistness to the cookies, but if you want a more crispy cookie, use less.

 

Chewy Oatmeal Raisin and Chocolate Chip Cookies

©2014 livingfreewithallergiesandee.com

 

Ingredients:

4 tablespoons Earth Balance Soy Free Spread, softened*

2/3 cup light brown sugar, packed

1 1/4 cup applesauce

1/2 teaspoon vanilla extract

1 cup sweet white sorghum flour

1 cup stone ground white flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinammon

1 1/2 cups rolled oats

3/4 cup raisins

1/3 cup Enjoy Life chocolate chips**

 

Preparation:

1. Preheat oven to 350.

2. In a large bowl, cream together the spread, sugar, applesauce and vanilla until smooth using the paddle attachment.

3. In a separate bowl, whisk the flours, baking powder, salt and cinnamon together.

4. Stir the flour mixture into the spread/sugar mixture.

5. Stir in the oats, raisins and chocolate chips.

6. Spoon out a heaping teaspoon of the cookie dough and roll into a ball.

7. Flatten the ball down to about 1/2” to 1” thick, depending on how thick you want your cookies.

8. Bake for about 10-12 minutes, until the outside edges are golden, and the insides are still a bit gooey.

 

*This spread has a minimal amount of pea protein, so if you are allergic to legumes, you may use coconut spread as a substitute

**Enjoy Life chocolate chips are manufactured in a facility that is free of wheat, dairy, eggs, peanuts, tree nuts and soy.

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