Thank you guys for all of your lovely comments on my last post. I really enjoyed talking to you guys about how you view shopping for jeans and about how much you love Bath and Body Work’s too! 🙂 If you haven’t read about my views on Shopping for Jeans, or some of my favorite things, click here. You don’t want to miss it! 🙂
Oatmeal Raisin Cookies always brings back memories of Grandmother’s cooking.
The magic Grandma had of whipping up the best treats; Grandma not minding if I “tasted” the batter; the patience only Grandma possessed while waiting for the cookies to FINISH baking; the smell of freshly baked Oatmeal Raisin Cookies dancing about the kitchen as they finished baking in the oven.
The many memories that these Oatmeal Raisin Cookies bring back isn’t the only one reason I love them so much. They taste amazing too! 😀
Not only do they taste great, but they are also sugar free, and not to mention vegan. 🙂
Kat’s Vanishing Oatmeal Raisin Cookies
- 1/2 cup preparedand rinsed white Navy Beans (or other white bean)
- 3 Tablespoons Coconut Oil (or either Smart Balance or Earth Balance)
- 1/2 cup Unsweetened Applesauce
- 1/2 cup mashed ripened Banana (about 1 banana)
- 3/4 cups Whole Wheat Flour
- 1 1/2 cups Rolled Oats
- 3/4 tsp Baking Soda
- 3/4 cup Raisins
- 1/2 tsp Vanilla
- 1 tsp ground Cinnamon
- 1/8 tsp each of ground Nutmeg, Allspice, and Cloves
Heat oven to 325°F.
In your blender, blend up the beans, coconut oil, banana, applesauce, and vanilla. (I used my Blend Tec)
In medium/large bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, and cloves.
Stir in the bean mixture.
Fold in the oats and raisins.
Cover with plastic wrap and put in the refrigerator for about 25-30 minutes. — Important step!
After the time is up, remove dough from the fridge and cookie scoop (I used a medium [#40] cookie scoop, or about 1 1/2-2 rounded Tablespoons worth) onto a sprayed cookie sheets. Flatten them with your fingers a little bit — like I show in the picture below.
Bake 6-7 minutes or until light golden brown. They should be slightly firm. They finish setting in the cooling process. Make sure NOT to overcook them!
Cool 1-2 minutes on cookie sheets; remove to wire rack. Cool completely (or eat them all up on the spot — your choice ;)). Makes about 24 cookies. 🙂 Store tightly covered (or in a Zipblock baggie) in the refrigerator or the freezer.