Halloween was quite a success here. Success meaning my kids had a blast collecting candy… success really meaning they didn’t eat 99% of the candy!
One of my strategies for candy-holidays (Halloween, birthday parties, etc) is to offer the girls some better vegan treats, either storebought (ex: ice cream sandwiches) or a homemade goodie. I often make my pumpkin chia pudding or candy apples for Halloween, but this year, I baked cookies.
I’ve been baking these Raisinet Cookies from LTEV lately, and posting pics on instagram. I promised to share the recipe, and just realized this is the sweetest time to do so! Bake up a batch, and see how easy it is to swap out that junk your kiddos might be hoarding in their rooms.
Note: The original recipe in LTEV does not have an oil-free option, but I’ve included one here. Do not simply substitute applesauce. It is not the answer to replacing oil in all recipes, and particularly not in cookies. With most cookies, you want to retain a slightly chewy, crisp texture – and applesauce will make them moist. So, include some whole-foods fat, here I’ve used some nut butter, with a few other simple modifications (all noted below). 🙂
- 1 cup sifted spelt flour
- 1/3 - 1/2 cup rolled oats see note
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon (rounded) baking soda rounded baking soda
- 1/3 cup raisins
- 1/4 cup vegan chocolate chips smaller-size chips are good, such as the Enjoy Life brand
- 3 tablespoons coconut sugar or other unrefined sugar; use just 2 tbsp oil-free version, see note
- 1/4 teaspoon sea salt
- 1/4 cup pure maple syrup + another 1 tbsp for oil-free, see note
- 1 teaspoon blackstrap molasses
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup neutral-flavored oil OR 3 - 3 1/2 tbsp nut butter ex: almond butter, see note for oil-free
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the flour, oats, and cocoa, sifting in the baking powder and baking soda. Add the raisins, chips, sugar, and salt, and stir well. In a separate bowl, first combine the maple syrup with the molasses and vanilla, then stir in the nut butter/oil until well mixed. Add the wet mixture to the dry, and stir until just incorporated. Place spoonfuls of the batter (about 1 tablespoon each) on the prepared baking sheet and flatten a little. Bake for 11 minutes. Remove from the oven, let cool on the pan for just a minute (not much longer, to prevent drying), then transfer to a cooling rack.
- Oats Note: Using 1⁄3 cup of oats will give a slightly softer cookie that spreads a little more when baking. Using 1⁄2 cup will give a firmer cookie treat.
- Oil-Free Note: For the oil-free adaptation, you will need to reduce the dry sweetener slightly and increase the liquid sweetener. So, use just 2 tbsp coconut sugar, and add another 1 tbsp of maple syrup. Start with 3 tbsp nut butter, and add the extra 1/2 tbsp if needed to bring the batter together.
Ok, that’s all for today. Hope you love the cookies! There are always more waiting. 🙂