Most of my baking happens in running clothes hanging out in the kitchen between studying and writing articles or better yet at some late hour when I should be going to bed, or doing school work properly. Or doing something other than making food. I think it’s because after a run, I’m preparing for a wave of insatiable hunger in the next 24 hours, and at night, if I’m being completely honest, I’m totally guilty of being a bit of a night time snacker on occasion. Mostly banana softserve and some dark chocolate, but baked goods never disappoint. And I’ll certainly take cookies.
You can probably guess then, how these cookies came about. It was a double run day. And standing in the kitchen at 10pm, still in my tights and long sleeve merino, I couldn’t help but gravitate towards cookies. Not bad for you, chocolate filled, sugary cookies, but the desire to make cookies that I could totally justify eating as soon as they were done, despite it being nearly 11 o’clock. Because come on, who bakes fresh cookies and doesn’t have at least one? Okay, well I’m sure lots of people, but only those who have better self-control than I. No shame.
I’m pleased to say though you don’t have to have as much self control when it comes to these cookies as your typically ones. They’re 100% whole wheat and with no refined sugar, vegan (of course), and pretty darn good if I’m allowed to make the call. I’ve made them three times actually, (yes all at nearly 11 pm), and have tried them with both raisins and chocolate chips. If I’m feeling in the mood for an extra little treat, I take the chocolate chip route. Otherwise, I stick to the raisins. Typically I’m more of an oatmeal raisin kind of girl. And when it’s that time of night, I tend to think I should tone back on the chocolate. At least a little bit. En joy!
Oatmeal Raisin Cookies
Vegan cookies that are made with 100% whole wheat flour and no refined sugar.
- 1/4 cup coconut oil
- 2 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 small banana
- 1/2 cup oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla
- 3 tbsp almond milk
- 2 tbsp almond butter
- 1/2 cup raisins
- Using an electric mixer, beat coconut oil, maple syrup and sugar together until creamy.
- Next, add in banana and continue to beat until it is fully incorporated and mixture is smooth.
- Meanwhile, in a large bowl, stir together oats, whole wheat flour, baking powder, baking soda, and cinnamon. Add flour mixture to coconut oil mixture along with vanilla, almond milk and almond butter.
- Continue to beat mixture until it combines together into one clump, forming dough. Stir in raisins.
- Preheat oven to 350 degrees Fahrenheit. Scoop dough onto a cookie sheet in tablespoon size scoops, and flatten onto the tray.
- Bake in the oven for 15-16 minutes, or until they reach your desired crunchiness level.
- Once finished cooling, store in an airtight container.
What’s your favourite kind of cookie? Check out these recipes if you want to try some more!