Cinnamon Raisin Oat Cookies (Vegan)

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I've tried a lot of oat biscuit recipes in the past, and some of them were really disappointing - I love oats in flapjack, but to make an oat biscuit I will enjoy, you really have your work cut out!

These cookies are surprisingly nice, firm and not too "cakey" with a good spice mix and plump, juicy raisins. I was surprised how much I liked them, so I wanted to share this recipe with you all.

I learned a few years ago that you should soak your raisins in water for 30 minutes then drain before adding to scone, cookie or flapjack recipes. It helps to stop them from burning or going too hard and getting stuck in your teeth. It really does make a difference so I recommend doing that for this recipe too. 

This is a nice recipe for the end of the month when your cupboards are looking a little bare, and you've spent your budget, but you'd like something sweet to eat.

You'll note I use flax egg for this recipe as I think it lends itself well to these cookies, but feel free to substitute your favourite egg replacer. 

I haven't tried making these with a non-wheat flour yet, but I suspect oat flour would be a good one to try here.

Makes 22 cookies approx


Ingredients

4 1/2 oz / 125 g Plain Flour

1 tsp Cinnamon

1/2 tsp Baking Powder

Pinch of Salt

4 oz / 115g Vegan Margarine

5 1/4 oz / 150g  Golden Granulated Sugar

1 Flax Egg

1 tsp Vanilla Extract

5 1/4 oz / 150g Rolled Oats

5 1/4 oz / 150g Raisins or Sultanas (pre-soaked)


Method

In a large mixing bowl, sift the flour, cinnamon, baking powder and salt, and mix until combined.

In a separate bowl, cream together the margarine and sugar until light and fluffy.

Add the Flax egg and vanilla, and mix again. 

Slowly add the flour mixture to the bowl until combined, and lastly add the oats and raising, mixing until thoroughly combined. 

Cover the bowl and refrigerate for 30 minutes. 

Preheat your oven to 180C / 355F and grease two baking sheets or line with baking paper (parchment paper.)

Once the dough is thoroughly chilled, remove frmo the fridge and with floured hands, roll into balls.

Press each one down onto the baking sheet with some space for them to spread.

Bake for 10-12 minutes or until lightly golden brown.

Allow to cool on the baking sheet for a few minutes to gain structural integrity, before transferring to a wire cooling rack.



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