Dear Chocolate Chip,
We’ve had some great times together. As you will probably know by now, I have spent much time in confusion over the years.
The nights I spent craving you, but I knew you were so bad for me. I knew if I had you, I’d just want more.
You know I will always love you, but Oatmeal Raisin has truly won my heart. With it’s high fibre, appetite and blood pressure controlling and satisfying dose of rolled oats along with naturally sweet, juicy, raisins, rich in antioxidants and with digestion aiding properties; I can enjoy it with ease.
No doubt I’ll see you next time my heart’s broken.
Recipe veganised/adapted from Savory Sweet Life
Makes 15 large cookies:
- ½ cup/115g vegan margarine, soft
- 1 cup/200g raw brown sugar
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 2 teaspoons vanilla extract
- 1 ¼ cup/115g rolled oats
- ⅔ cup/85g spelt flour (or all-purpose)
- 1 cup/150g raisins
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon (more or less to taste, I like a whole teaspoon!)
- ¼ teaspoon allspice
- Preheat oven to 180C/350F.
- With an electric mixer or wooden spoon, cream together the margarine and sugar until airy and smooth. Mix in the flax egg and vanilla until combined well.
- Stir in the oats, flour, raisins, baking powder, bicarbonate of soda, salt and spices until fully combined.
- Drop round scoops of the dough approximately 2 inches apart onto a lined baking sheet. Roughly 2 heaped tablespoons of dough per cookie.
- Bake for 11-12 minutes turning the baking sheet around half way through the baking time until the cookies are golden brown. They will feel soft still.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes to firm up before transferring them to a wire rack to cool.
- Eat warm or at room temperature, if you can wait.