Maple Oatmeal Raisin Cookies

5 from 2 votes

Course: Dessert

Mix together:
1 ¼ cups whole-wheat pastry flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
In another bowl , mix together:
¼ cup canola or other flavorless vegetable oil
2 tablespoon non-dairy "butter" like Earth Balance
1 cup sugar
⅓ cup pure maple syrup
1 ½ teaspoon EnerG egg replacer mixed with 2 tablespoon water (can substitute cornstarch)
¼ cup applesauce
2 tablespoon soy milk
1 tablespoon pure vanilla extract
2 cups rolled oats
¾ cup lightly toasted pecans , chopped
½ cup raisins

Mix together the flour, baking soda, baking powder and salt.
In another bowl, mix well the oil, butter, sugar, maple syrup, egg replacer, applesauce, soy milk and vanilla.
Add the rolled oats.
Let the batter stand for 15 minutes so the oats absorb the liquid.
Now add the flour mixture in two instalments, mixing well after each addition.
Add the pecans and raisins to the batter.
On a large, greased cookie sheet, drop the batter in mounded tablespoons or with an
ice-cream scoop (leveled)
Leave at least 2 inches of space between the cookies because they will spread.
Bake in batches in a 375-degree oven for about 12-15 minutes until the cookies are
lightly brown on top and a deeper brown on the bottom.
Place the cookie sheet on a rack for 10 minutes so the cookies can firm up.
Using a thin spatula, transfer the cookies directly on the rack so they can continue cooling.
Enjoy!

Vegan cookie recipe