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Every Kid's Favorite Oatmeal Cookie Just Got Vegan

5/23/2016

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Kids need oatmeal cookies, in my book. Not just any old, dry tasteless cookie, but the chewy, raisin-loaded, sweet, satisfying kind which cannot be found on a store shelf, without eggs. So, after mixing up a few batches, my daughter and I came up with this fast, easy recipe that makes for a perfect snack, crowd-pleasing desert, or pick-me-up after school or sports. We brought a large jar of them to her first grade class breakfast recently, and it was emptied before any of the other food on the table was half-gone. Enjoy these with a glass of lemonade, cold milk, or vanilla frozen yogurt in between two cookies for the perfect, healthier  ice-cream sandwich.

Ingredients: (Makes about 35 medium sized cookies)
1 cup of whole oats (we use Bob's Red Mill-- NOT the quick cooking kind)
2 cups of flour
1/2 large, ripe mashed banana
3/4 cups coconut shortening
2 tablespoons of canola oil
1 cup brown sugar
1 cup white sugar
1 1/2 teaspoons baking soda
1/4 cup of water
1/2 teaspoon salt
1 tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 cup of raisins

To prepare:
Preheat your oven to 375 degree.
In a large bowl, mix the coconut shortening with the mashed banana, vanilla, canola oil, and the white and brown sugar. Next, stir in all the dry ingredients, sifting the flour to avoid any clumps.
Last, add the water and raisins, mixing well to combine and distribute evenly throughout the batter.
Bake for about 14-17 minutes for average size cookies.

You can of course add variations to this recipe such as chocolate chunks instead of raisins, or adding coconut flakes or nuts to the batter, like walnuts or pecans, if you eat them. You really can't go wrong, using this as your oatmeal cookie base. Enjoy!


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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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