Classic Oatmeal Raisin Cookies | Artistic Vegan Show 37

​Homemade Oatmeal Raisin Cookies are served fresh out of the oven. As you bite in you hear a little crisp crunch, and are met with a chewy interior. Inspired by the classic Quaker Oats 'Vanishing Oatmeal Raisin Cookies'  found on the inside of the lid. This variety is very indulgent with coconut butter (or oil) and coconut sugar, stepping more in line with the original for a crisp and light crunch around the edge with a chewy interior for the perfect cookie! I literally have to freeze the second variety and practice some serious self-control to not over-indulge. I love cookies, what is your favorite? 

If you are a long-time follower of this blog, then you'll know we LOVE Oatmeal Raisin Cookies. I have posted 5 recipes to date, not including the one in my book, they say things get better over time and I must say this one is by far the best! If you want a sweet 'buttery' cookie, then this recipe is for you! These are hands down amaaaaazing! Cookies are meant to be enjoyed, the aroma as they bake make them nearly irresistible, then you bite in and they're better than the smell, even offering the comfort of home, somehow, someway. Golden morsels of pleasure. 

PLUS coconut butter and sugar is a healthier choice than traditional butter AND coconut sugar has a lower glycemic index than brown and refined sugar, both found in the original recipe, AND gluten may be omitted. If that weren't enough you can even make them with me in my latest show where I demonstrate a healthy version and this variety. 

 Ingredients:

• 1/2 Cup Coconut Butter (or oil) - Softened
• 3/4 Cup Coconut Sugar
• 1 Tbsp. Chia Seeds (Chia Meal, Flax or Flax Meal)
• 3 Tbsp. Filtered Water
• 1/2 tsp Pure Vanilla Extract
• 3/4 Cup All-Purpose Gluten-Free Flour (or regular)
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/4 tsp Salt (opt)
• 1 1/2 Cups Oats (Certified Gluten-Free or Old Fashioned)
• 1/2 Cup Raisins

Peaceful Preparation:​

1. Preheat your oven to 350°F / 175°C. 
2. Mix your chia seeds and water, set aside for 3-5 minutes to congeal.
3. In a large bowl (or standing mixer) add coconut butter (or oil) and coconut sugar. Mix on low until creamy. Scrape down the sides, add the chia egg and vanilla, mix well. 
4. In a medium bowl add your flour, baking soda, cinnamon, salt and whisk. Add the dry to the wet, mix on low speed. Scrape down the sides, mix again until combined. 
5. Add the oats and raisins and fold in until completely combined. 
6. Using a big spoonful or ice cream scoop, place desired cookie size on an ungreased baking sheet or one lined with parchment paper. Ensure to leave space as they will spread out!
7. Bake for 8-12 minutes or until the edges are golden. Cool on the pan for 5 minutes, place on a cooling rack to cool completely.

Notes: 

• Store in a sealed container, cookie jar, in the fridge or freezer! You can freeze the dough for future baking as well. 
• Use 1/4 Cup coconut butter or sugar for a less crisp, more chewy cookie.
• Use 1/2 Cup coconut sugar vs. 3/4 cup. Brown sugar or pure cane sugar is okay too. I did completely omit the white sugar and recommend  doing the same.
• Have fun, add vegan chocolate chips, coconut flakes, cranberries etc!

Here is what they look like when you reduce the coconut butter to half, less 'buttery' and crisp, more chewy and full on delicious! 

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