Vegan Oatmeal Raisin Cookies

My daughter called on a Saturday, asking if I wanted a visit. She lives 3 hours away, in Chicago. Of course, I was delighted! We had been out all day…a Celebration of Life in the morning, Pottery Class next, and then, out for an early dinner. 

We’d just gotten home and were starting Saturday chores at 6 PM. Vacuuming, bathrooms, collecting laundry—check, check, check. The thing she sprung on me next was a complete surprise: she was bringing a gentleman friend!

I’d been hearing about him for about a week. I wasn’t too worried about the house, or the guest room, but what was I supposed to feed them? She’s a vegan, and this guy was someone she’d dated about four years ago. He wasn’t a vegan then, but he is now!

She’d prepared a cashew-based Fettucini Alfredo, and I put the water on for the fettucini. That, I had! Dessert, though, was usually something that required butter and eggs. I went through my vegan cookbooks, and tossed out all kinds of too-complicated, too-many-weird-ingredient recipes. Then I started searching online. 

I knew we had vegan “butter” but I couldn’t find it. We were out of applesauce. Ugh. Finally, I decided to modify some of the recipes to make them egg and dairy free. Here’s the recipe I came up with, and the kids took home the rest…so I just had to make some more!

Vegan Oatmeal Raisin Cookies

350 degree oven, 15 minutes baking time

Beat together these ingredients: 

1/4 cup non-dairy milk

1/4 cup maple syrup 

1/2 cup coconut oil

1 cup brown sugar

1 cup unsweetened coconut

Then slowly mix in these ingredients, scraping sides of bowl often:

1 1/2 cups rolled oats

1 cup flour

1 tsp baking soda

1 cup chopped nuts

1 cup raisins

Use parchment paper, or ungreased pan. Scoop cookies on to tray. They will spread a little during baking. When baked, remove to cooling rack. Store cooled cookies in an airtight container. Makes about 3 1/2 dozen cookies. 

I have made them with regular butter, and have used rice milk, and macadamia nut milk, as well.