These dairy-free, egg-free, vegan oatmeal raisin cookies are prepared with heart-healthy olive oil instead of butter or margarine, yet they're so tasty! Feel free to add nuts to your oatmeal cookies if you desire!
Makes about 3 dozen cookies
- 3 cups rolled oats
- 1 1/4 cup all-purpose flour
- 1/2 cup raw wheat germ
- 1 cup packed dark brown sugar
- 1/3 cup white granulated sugar (I prefer unrefined cane sugar)
- 2 t. cinnamon
- 1 t. baking soda
- 1 1/2 t. salt
- 1 1/2 cups raisins
- 3 T. finely ground flax seeds
- 1/4 cup water
- 3/4 plus 2 T. olive oil
- 1/3 cup maple syrup
- 1/4 cup dairy-free soy or almond milk
1. Preheat the oven to 355 F. Set out two large ungreased non-stick cookie sheets.
2. In a large mixing bowl, mix together the oats, flour, what germ, brown sugar, white sugar, cinnamon, baking soda, and salt. Add the raisins, mixing until evenly distributed. Set aside.
3. In a small mixing bowl mix together the ground flax seeds with the water until goopey. Add the olive oil, maple syrup, and soy mix, whisking until just combined. Add the wet ingredients to the dry, mixing until combined. The mixture will be crumbly and sticky. Using your hands, roll the dough into balls and place each 2 inches apart from one another on the prepared cookie sheets. Bake for about 12-14 minutes, or until lightly browned around the edges. Allow the cookies to cool for 10 minutes on the pan before carefully transferring them with a spatula to a wire cooling rack to cool completely.