I wanted to call these “Holy-Crap-They-Worked! Cookies” but it wasn’t too catchy. So the safe, explanatory “Vegan Blueberry & Raisin Oatmeal Cookies” it was.
I had the sudden urge to make oatmeal raisin cookies today. I have made them before but I wanted to try a vegan version, as vegan baking has become a slight obsession of mine. However, when searching online for recipes, they all contained ingredients like flaxseed and coconut oil and spelt flour, none of which I had to hand. I normally find it quite easy adapting recipes by substituting one or two ingredients but it just wasn’t happening for me this time, so I decided to wing it and make up a recipe as I went along. I also had half a punnet of blueberries that I thought may make a nice addition to the cookies… even though I’ve never seen berries in cookies. Oh, and did I mention that I went for sugar-free?
Sounds foolproof, right?
So I roughly based the amounts of wet-dry ingredients on several different recipes I found online and although my batter turned out a little wetter than I would have liked, they cookies still came out of the oven okay! I added slightly more flour to the second batch to go into the oven and these were slightly better. So next time I would increase the flour slightly (I have done so in the recipe below).
Their consistency is slightly weird – they are chewy cookies but quite soft and fat, verging on a muffin-like texture. But hey, they taste amazing and that’s what counts, right?
Now, I’m no nutritionist but given the fact that these are (added) sugar-free, dairy-free, oil-free and fruity, I’m going to hazard a guess that they’re fairly healthy. I reckon you may just be able to get away with having these for breakfast…
Vegan Blueberry & Raisin Oatmeal Cookies
Makes 22-25 cookies
1 1/4 cups raisins
1 1/2 cups plain flour
2 cups old fashioned oats
1/2 tsp salt
1 tsp bicarb soda
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1/2 cup agave nectar
250ml Bramley apple sauce
3 tbsp apple juice
1/4 cup fresh blueberries
1. Preheat oven to 180°C. Spray or line large baking tray. Put raisins into small bowl and cover with warm water to soak. (This will plump the raisins and stop them from burning.)
2. Sift flour into large bowl and stir in oats. Add remaining dry ingredients and mix until combined.
3. Add wet ingredients and stir well until combined. Drain raisins and fold into mixture with blueberries.
4. Use tablespoon to scoop mixture onto baking tray, around 1 inch apart and flatten slightly. Bake in oven for 12-16 minutes until golden. Let rest on baking tray for 5 minutes then transfer onto cooking rack to cool completely.