Beth's Spicy Oatmeal Raisin Cookies

 If you've ever wanted to make oatmeal cookies with a spicy twist, these are the ones for you! These soft and spicy oatmeal raisin cookies are made with secret ingredients like honey, cinnamon, and ginger. The result is a sweet-spicy-cinnamony cookie that will satisfy any craving. Plus, they're vegan and gluten-free!
These fluffy cookies are wonderful for breakfast or any time of day. You can freeze them in individual portions for up to 6 months which makes them perfect for baking ahead of time.

 

Beth's Spicy Oatmeal Raisin Cookies

 

 Ingredients
2 1/2 cups gluten-free rolled oats
1 cup vegan butter, softened
3/4 cup coconut sugar
1 tsp ground ginger
1/4 tsp ground cinnamon
2 cups old fashioned oats, plus extra for dusting cookie sheet
1 cup minimally processed honey or agave nectar (I use pure monk fruit)
1/4 tsp salt  50 grams of dark brown sugar, packed  1 tbsp canola oil 3 fl oz. of apple juice 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon


 Method
Preheat oven to 350°F. In a large bowl, cream together the butter and sugar until light and fluffy. Add the applesauce and beat again until creamy. Add the remaining ingredients and beat until it forms a smooth dough. If needed, add more brown sugar or applesauce to make the dough come together. Roll the dough into 1-inch balls and place it on a baking sheet covered with parchment paper. This will help them stay around as they cook. Bake for 15-17 minutes, until they are lightly browned around the edges. They should still be soft in the middle when you remove them from the oven. Cool on a rack for 10 minutes before removing from sheet to cool completely. In a small mixing bowl, combine coconut sugar and cinnamon. In a large bowl or stand mixer, beat together vegan butter and coconut sugar until light and fluffy. Add the applesauce and beat again until creamy.

 

Beth's Spicy Oatmeal Raisin Cookies

 

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