The Ultimate Vegan Oatmeal Cookie by Oh She Glows

Oh. She. Glows!  She has done it again.  So, I have to admit that I didn’t make these gf.  I’m guessing an all-purpose gf flour and certified gf oats would do the trick.  But, trust me when I say:  these are DEE-LISH-USSSS.  Like, seriously.  I used reg. flour because I didn’t have a gf one.
I also used vegan butter instead of coconut oil, only because i wanted to have buttery tasting cookies–and I lost a lot of buttery flavor by not using kamut flour.  I also used a little of the “butter” on my fingers to push the dough down, once dropped on the cookie sheet.  It is a crazy sticky dough.
But, the toasty, amazing walnuts.  Oh gracious.  I actually toasted 2 cups of walnuts, and roughly chopped the extra 1/4 c and folded it in with the raisins and oats, at the end.
Photo courtesy of Grant Cochrane
Photo courtesy of Grant Cochrane

The Ultimate Vegan Oatmeal Raisin Cookie


  • 1 & 3/4 cups walnuts, toasted
  • 2 cups regular oats, divided
  • 3/4 cup white Kamut flour (other flours probably work!)
  • 1/2 cup Sucanat (or brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup pure maple syrup
  • 2 tbsp almond milk
  • 3.5 tbsp coconut oil
  • 2 tsp pure vanilla extract
  • 2/3 cup raisins

Directions:  Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more. In a medium sized bowl, mix together the flour, baking soda, salt, 1 cup oats, cinnamon, and Sucanat (or brown sugar). Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.

Original post, here.


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