OATMEAL RAISIN CHILI COOKIES

SERVES 18 LARGE COOKIES

1 cup (128 g/4.5 oz) unbleached all-purpose flour

1⁄2 tsp (2.5 g/0.09 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 tsp (2 g/0.07 oz) ground cinnamon

1⁄2 tsp (1 g/0.03 oz) ground cloves

1⁄2 tsp (0.5 g/0.017 oz) freshly grated nutmeg

1⁄2 tsp (1 g/0.03 oz) chili powder

3⁄4 cup (170 g/6 oz) vegan butter

1 cup (216 g/7.6 oz) light brown sugar

1⁄2 cup (100 g/3.5 oz) Sucanat

1 tsp (5 g/0.17 oz) vanilla extract

1⁄2 cup (121 g/4.3 oz) soy milk

3 cups (240 g/8.5 oz) old- fashioned rolled oats (not quick- cooking)

1 cup (140 g/5 oz) black raisins

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 2.6g (0.3g S.Fat)
Carbs: 27.8g
Protein: 4.2g
Sugar: 10.4g
Sodium: 168mg

METHOD

Position 2 racks near the center of the oven and preheat the oven to 180°C/350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a medium mixing bowl, combine the flour, baking soda, salt, and spices. Place aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, Sucanat, and vanilla on high speed for 2 minutes, or until smooth and light. Reduce the speed to low and blend in the soy milk, scraping down the sides of the bowl as needed (the mixture may separate and appear curdled at this point, which is okay). Mix in the dry ingredients gradually, just until combined. Mix in the oats and raisins just until combined.

Scoop 3 tbsp batter (I use a 1 1.2-ounce ice cream scoop) rolled into a 2-inch ball. Place the dough on one of the baking sheets that has been prepared and flatten it slightly with your palm (wet your palm first to prevent it from sticking). Place 6 discs of dough on each sheet, spacing them 3 inches apart, and bake for 18 to 22 minutes, rotating the sheets halfway through baking, or until the cookies are nicely browned but still soft on the inside. (If you like your cookies crunchy, bake them for 2 to 4 minutes longer.) Cool the cookies for 10 minutes on the baking sheet on a wire rack before transferring to the wire rack to cool completely.

RECIPE NOTES

Rolled oats are high in nutrients such as vitamin E, iron, zinc, selenium, magnesium, and copper. Using rolled oats in baking recipes is an easy way to sneak in extra fiber while also adding texture and chewiness to cookies and bars.

PEANUT BUTTER OATMEAL COOKIES

SERVES 30 COOKIES

1 cup unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)

1 cup rolled oats (certified gluten- free if necessary)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

1/4 tsp. ground nutmeg

1 cup unsalted, unsweetened natural peanut butter

1/2 cup maple syrup

1/3 cup unsweetened applesauce (or mashed banana)

1/4 cup coconut oil, melted

1/4 cup coconut sugar, optional

1 tsp. vanilla extract

Optional add-ins: 1/2 cup raisins, chopped peanuts, and/or vegan chocolate chips

NUTRITIONAL VALUES

Calories: 107kcal
Fat: 6.3g (2g S.Fat)
Carbs: 10.5g
Protein: 2.7g
Sugar: 4g
Sodium: 99mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.

Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.

Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.

Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.

Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).