A vegan friend of mine lent me her favorite cookbook Veganomicon
Of course what do I do?…Go straight to the biscuit section!
The chewy oatmeal raisin cookies sounded so good, I had to make them. They were delicious – lots of spice, lots of raisins, great texture.
However they weren’t as chewy as I was hoping, so I tweaked them just a bit…
…and now they are fantastic!
(however they are no longer vegan….but they are still healthy!)
- 1 egg white
- ¼ cup olive oil
- 1½ tablespoons soy milk (or almond milk)
- 1½ tablespoons brown rice syrup - *see note below (or use agave nectar or maple syrup)
- ⅓ cup brown sugar (I used rapadura sugar - *see note below)
- ½ teaspoon vanilla extract
- 1 cup wholemeal flour
- ⅓ teaspoon bicarb soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup rolled oats
- ¾ cup raisins
- Preheat the oven to 170˚C. Line two baking trays with baking paper.
- In a small bowl, add the egg white, oil, soy milk, rice syrup, sugar and vanilla and whisk until well combined.
- In a medium bowl, sift the flour, bicarb soda, baking powder, cinnamon and nutmeg. Stir in the oats and raisins.
- Pour oil mix into flour mixture and combine until a dough forms. It will be quite sticky. You can refrigerate it for 5 minutes to help it firm up a bit which may help when rolling them, if you like.
- Roll heaped soup spoons into balls and place about 4cm apart on the prepared trays. Then press the cookies down lightly with slightly wet fingers (wetting your fingers will help stop the dough from sticking to them).
- Bake for 10-12 minutes, until the cookies are just lightly browned (cooking them too much will make them crunchy rather than chewy).
- Remove from the oven and allow to cool on their baking trays before transferring to a wire rack.
- Cool the cookies completely before storing in a tightly covered container.
Notes: *Instead of brown rice syrup, I used Rice Malt Syrup (since that’s what I had in the pantry!) which is quite similar
*Rapadura sugar is unrefined sugar that has not had the molasses separated from it. It is not heated so it apparently retains its vitamin and mineral content and it is organic so it has not had any chemicals or anti-caking agents added to it. It has a grainy texture and a gorgeous caramelly brown colour and flavour
Per 22 x 25g cookie: 381Kj or 91 calories; P 16g Fat 3g SatF 0.5g CHO 14g Fibre 1.4g
Compare this to what used to be my favorite Martha Stewart Oatmeal Raisin Cookie recipe (25g) which has 413kJ or 98 calories; P 14g Fat 4g, Sat F 2.3g CHO 14g Fibre 0.7g!!