Special Oatmeal Cookies Vegan Food

VEGAN OATMEAL COOKIES

Steps:

• Preheat the oven to 375 F. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.
• In a stand-up mixer, with the paddle attachment, cream together the vegan butter with brown and granulated sugars until thick and creamy, scraping down the sides as necessary.
• Add applesauce and vanilla extract and beat to combine. The dough may look curdled at this point.
• In a large bowl combine oats, flour, baking soda, cinnamon, and salt. With the mixer on low, add the dry ingredients to the butter/sugar mixer in 3 batches, scraping down the sides of the bowl between each batch. Mix until a uniform dough has formed.
• Wrap bowl in plastic wrap and place in the refrigerator to chill for 30 minutes before baking.
• Once chilled, scoop out 2 tablespoons of dough at a time and round them between your hands. Place rounded cookies on the prepared baking sheet, about 3 inches apart from one another. Repeat until both cookie sheets are filled up. You will likely have extra dough for a 3rd sheet.
• Press each cookie down slightly with the palm of your hand and bake for 9-10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring cookies to a wire cooling rack to cool completely. They will appear slightly underdone when you pull them out of the oven but will continue cooking on the baking sheet.
• Store in an airtight container at room temperature for up to 5 days. The uncooked dough can be stored in the freezer for up to 2 months.

VEGAN OATMEAL COOKIES

Steps:

• Preheat oven to 350˚F and line a baking sheet with parchment paper.
• In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.
• In a medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
• In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy.
• Add vanilla, and the flax mixture to the bowl, and mix until incorporated.
• Slowly add the flour mixture to the bowl, mixing until each addition has been incorporated, scraping the sides as needed.
• Mix in oats and raisins until evenly distributed in the dough.
• Using a cookie scoop, drop 2 tablespoon balls of dough onto a prepared baking sheet. Bake for 10 - 11 minutes, or until the dough has just set on the top.
• Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.

SPECIAL OATMEAL COOKIES (VEGAN)

Steps:

• Mix canola oil, cornstarch mixture, Sucanat, vanilla, and coconut well in a good-sized bowl.
• In a separate bowl, sift flour, cinnamon, salt, and baking powder together.
• Add oats to this mixture.
• Add the dry mixture to the wet one and mix well.
• Mix in chocolate chips.
• Form the dough into small balls or patties on a greased cookie sheet.
• Slightly flatten out mounds, because they do not seem to flatten during the baking process.
• Bake at 350°F for about 10 minutes, or until they are done when tested with a toothpick.

VEGAN OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a dry, heated skillet, toast oats until lightly browned.
• Add to boiling apple juice and let sit for 5 minutes.
• Stir in the rest of the ingredients and drop by spoonfuls onto a well-oiled baking sheet.
• Bake 15 minutes until golden-brown.

VEGAN OATMEAL COOKIES

Steps:

• Blend first 4 ingredients.
• Add dry ingredients.
• Drop onto greased cookie sheet and bake at 350 degrees for 20-30 minutes.

"SPECIAL" OATMEAL COOKIES ( VEGAN )

Steps:

• Mix all ingredients together, adding the rasiens last.
• Form into cookie shapes on a non-stick pan.
• Bake at 350 degrees for about 10 minutes.

OATMEAL RAISIN COOKIES - VEGAN

Steps:

• Preheat oven to 350 degrees.
• Spray cookie sheets with non stick spray.
• In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.
• Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
• I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
• Add to the wet ingredients, and mix until well blended and smooth.
• Stir in rolled oats and raisins until thoroughly combined.
• Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2" thick rounds.
• Bake cokies until golden brown, about 12-15 minutes.
• Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.

OATMEAL COOKIES (RAW VEGAN)

Steps:

• Put oat groats in food processor and grind until fine. Transfer to a mixing bowl.
• Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats.
• Add raisins and agave nectar to bowl and mix everything well.
• Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
• Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
• Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness. :).