I finally baked the best spiced oatmeal cookie in the world! Golden and crispy on the outside, moist and chewy on the inside. These vegan cookies were a huge hit with my son. My hubby (not a vegan) even loved them. I cranked out 53 of these beauties two days ago and they are almost gone. Let's start with the ingredients.
1 Cup Raisins
1Cup Water
1/2 Cup Softened Non-Dairy Butter
1/4 Cup Vegetable Oil
1-1/2 Cup Sugar
1/4 Cup Brown Sugar
1/3 Cup Apple Sauce (This is the replacement for 2 eggs)
1 Tsp. Vanilla Extract
2-1/2 Cups Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Sea Salt
2 Tsp. Cinnamon ( I have a heavy hand with the cinnamon)
1/4 Tsp. Nutmeg or Allspice
2 Cups Quick Cooking Oats
Parchment Paper to Line the Cookie Sheet
OK, Let's Start!
Preheat oven to 350F. Simmer the raisins and water in a saucepan on low until raisins look plump, around 20 minutes.
Drain liquid into a measuring cup to make 1/2 cup liquid. Add a little water if needed.
OK, Let's Mix!
Mix butter, oil & sugars in the electric mixer.
Add apple sauce and vanilla.
Stir in raisin liquid.
Mix in the flour & spices to the sugar mixture.
Add the oats & raisins.
Line cookie sheet with a piece of parchment paper.
Drop spoonfuls onto the paper. ( I LOVE using my cookie scoop for this)
Bake until slightly golden brown.
Use a spatula to remove hot cookies and cool on rack.
Load up the cookie sheet again, bake, and cool.
OK, Let's Eat!
I ended up with 53 cookies!
For Halloween this year, I made my Son the Vegan Candy Corn Cupcakes! I simply used a box of Duncan Hines (Moist Deluxe, Devil's Food Cake Mix, 18.25oz). Substitute the three eggs with 1/3 cup apple sauce. I followed the directions on the box by using cupcake liners. After the cupcakes cooled, I decorated them with Betty Crocker Icing in yellow, orange and white. They came out moist and scary good!!
