Vegan Oatmeal Raisin Cookies (Healthy Version)

Name: Vegan Oatmeal Raisin Cookies (Healthy Version)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 14 large cookies
Ingredients: 1/2 cup raisins (I used a mix of golden raisins, sultanas and cranberries); hot water, for plumping raisins; 1/3 cup non-dairy milk (e.g. soy milk); 2 tablespoons flax seeds, ground; 1/4 cup dark brown sugar; 1/3 cup applesauce (I used a banana applesauce); 1 teaspoon vanilla extract; 1/2 cup whole wheat flour (I used whole spelt flour); 1/4 cup flour (I used spelt flour); 1/2 teaspoon cinnamon; 1/8 teaspoon pumpkin pie spice; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups oats (I used a mix of five different grain flakes)

Submitted by Lalaloula

"This is my healthified version of a great classic vegan oatmeal cookie recipe (Recipe #460168). These come out cake-like, soft and chewy. The taste is fruity sweet and just perfect for us. I hope youll like them, too. :)"

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photo by Lalaloula

Ready In:: 22mins
Ingredients:: 14
Yields:: 14 large cookies

ingredients

¹⁄₂ cup raisins (I used a mix of golden raisins, sultanas and cranberries)
hot water, for plumping raisins
¹⁄₃ cup non-dairy milk (e.g. soy milk)
2 tablespoons flax seeds, ground
¹⁄₄ cup dark brown sugar
¹⁄₃ cup applesauce (I used a banana applesauce)
1 teaspoon vanilla extract
¹⁄₂ cup whole wheat flour (I used whole spelt flour)
¹⁄₄ cup flour (I used spelt flour)
¹⁄₂ teaspoon cinnamon
¹⁄₈ teaspoon pumpkin pie spice
¹⁄₄ teaspoon baking soda
¹⁄₄ teaspoon salt
1 ¹⁄₂ cups oats (I used a mix of five different grain flakes)

directions

Put raisins (or dried fruit of choice) into a medium sized bowl. Cover with hot water and allow to soak until ready to use. Drain well before using.
In a large bowl use a fork to vigorously mix together the non-dairy milk and flax seeds. Add in the sugar and applesauce and mix for about 2 minutes until it reaches a caramel colour. Mix in vanilla extract.
Sift in flour, spices, baking soda and salt. Fold in oatmeal and raisins.
Drop dough in generous tbs onto a paper-lined (or greased) baking sheet, about 2 inches apart. Flatten the tops a bit.
Bake for 10-12 minutes in the preheated oven at 350°F/180°C.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.