So let’s end this whole month of daily blog posts with one of my favourite biscuit recipes ever! These are so simple and easy to make. I’ve tweaked and adapted a little to make a slightly healthier version of those classic homemade Oatmeal and Raisin Cookies. If you want to substitute for a different sugar or sweetener you can and also adding nuts would be a yummy addition too.
Ingredients (Makes approx 10-12 cookies)
1/4 cup Vegetable or Rapeseed oil
1 1/2 cup Oats
3/4 Cup Raisins
1/3 cup Brown Sugar
1/4 cup Coconut Sugar
1/2 cup Flour (I used Gluten Free but you can use Plain)
1/4 cup Apple Sauce (I used one from the Children’s section as there is no added sugar)
1 Tbs Ground Flaxseed
1/2 Tsp Baking Powder
1 Tsp Vanilla Extract
1 Tsp Cinnamon (or to taste)
1/2 Tsp Salt
Preheat oven to 175 Degrees Celsius. Line 2 Baking Sheets with Greaseproof Paper.
In a large bowl, whisk together oil, both sugars, apple sauce and flaxseed with fork for about 1 minute until throughly combined.
Mix in vanilla extract then sift in flour, baking soda, cinnamon and salt and stir. Add oats and raisins. Combine with fork until dough starts to form.
Using approx 1/4 cup per cookie, scoop mixture onto baking sheets. Things may get a little messy now as it may be easier to use your hands. Flatten each cookie a little.
Bake for approx 12-14 minutes, until edges are lightly browned. Let cool and eat warm preferably with a mug of steaming coffee.
So that’s it for my month of daily blogs. I hope you have enjoyed them. I’m going to try to post twice weekly from now on so let me know what sort of content you would like to see.
Thanks for reading.
London Vegan Bird
Come and be my virtual friend:
Check out my new Facebook page https://www.facebook.com/londonveganbird
Follow me on Twitter @londonveganbird
Follow me on Instagram: London Vegan Bird