For whatever reason, the other night when temps hit 90 in Boston and my schedule was as jam-packed as ever, I decided to bake. Me? Bake? Yep. I think it was my brain’s response to stress. I modified an oatmeal raisin cookie recipe to be vegan and ya know what? It worked. Let me say that again: It worked! My baking experiments rarely work, but these cookies came out perfectly – satisfying, soft and cake-like, and not burnt! My only regret was the amount of honey I used and know I can cut this back significantly to reduce the amount of added sugar.
3/4 cup flavored soy yogurt (I used raspberry)
1/2 cup unsweetened applesauce
1/2 cup honey (use less unless you want ‘em really sweet)
2 egg equivalent of egg replacer (I used Ener-g)
1.5 cups whole wheat flour
1t baking soda
3 cups rolled oats
3/4 cup raisins
Step 1: Mix together the yogurt, applesauce, and honey. Set aside.
Step 2: Whisk together the egg replacer and vanilla and let sit for a few minutes. Then add to the mixture in step 1.
Step 3: In a large bowl, mix flour, baking soda and salt. Pour wet ingredients into the dry ingredients and stir until combined.
Step 4: Mix in oats then mix in the raisins.
Scoop mix onto a parchment lined cookie sheet. I used a heaping tablespoon for my scoop size and got 2 dozen cookies. Bake in oven at 350 degrees for approximately 15 minutes or until they start to brown. Cool on a rack and enjoy!
These are perfect dunked into a glass of soy milk for a bedtime snack. Today for breakfast I topped a cookie with some chocolate soy nut butter. With ingredients I normally eat for breakfast (oats, yogurt, fruit), eating these cookies for breakfast was guilt free.
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