Ingredients and Method to make Egg free Oatmeal Raisin Cookie
1 1/2 cup old fashioned rolled oats
3/4 cup all purpose flour
2/3 cup sugar
1/4 cup butter
2 tbsp oil
2 tbsp flax seed meal (powdered flax seeds/alsi/ali virai) + 6 tbsp water
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup dark raisins
Preheat oven to 350 deg F. Line a cookie sheet/ tray with parchment paper and keep aside
Whisk together flax seed meal and water until it is gelatinous. Keep aside for at least 5 mins.
In a large bowl, add rolled oats, all purpose flour, salt , ground cinnamon, baking soda and mix well. Keep aside.
Cream together butter and sugar, I used an electric hand mixer for this. Add the whisked flax seed meal mixture and mix well.
Add the flour + oatmeal mixture in small quantities and mix well. Add oil and mix well. Finally add the vanilla extract and raisins and mix well.
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Spoon mixture about two inches apart on the lined tray. Place in oven and bake for 15 to 17 minutes or until light creamy golden on top (see notes)
Yielded approximately 20 medium sized cookies.
Notes:
I like my cookies crisp so I had them bake almost 17 minutes to get the right crispness. In case you like a softer and chewier cookie you may want to remove it a little earlier.
1 1/2 cup old fashioned rolled oats
3/4 cup all purpose flour
2/3 cup sugar
1/4 cup butter
2 tbsp oil
2 tbsp flax seed meal (powdered flax seeds/alsi/ali virai) + 6 tbsp water
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup dark raisins
Preheat oven to 350 deg F. Line a cookie sheet/ tray with parchment paper and keep aside
Whisk together flax seed meal and water until it is gelatinous. Keep aside for at least 5 mins.
In a large bowl, add rolled oats, all purpose flour, salt , ground cinnamon, baking soda and mix well. Keep aside.
Cream together butter and sugar, I used an electric hand mixer for this. Add the whisked flax seed meal mixture and mix well.
Add the flour + oatmeal mixture in small quantities and mix well. Add oil and mix well. Finally add the vanilla extract and raisins and mix well.
The copyright of this content belongs to Veginspirations.com
Spoon mixture about two inches apart on the lined tray. Place in oven and bake for 15 to 17 minutes or until light creamy golden on top (see notes)
Yielded approximately 20 medium sized cookies.
Notes:
I like my cookies crisp so I had them bake almost 17 minutes to get the right crispness. In case you like a softer and chewier cookie you may want to remove it a little earlier.
