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vegan oatmeal raisin cookies

Processed with VSCO with a4 presetNow that I have eliminated so many foods and food groups from my breastfeeding diet, when it comes to indulging in sweet treats, I am limited to but a few options. Certainly nothing that involves dairy or chocolate. So what’s left? Nothing that is store-bought and tastes good!

I was going through my old recipe book one day and as luck would have it, I came across my vegan oatmeal raisin cookie recipe. I used to eat these cookies on a daily basis years ago when I was still a barista at a local coffee shop. The recipe is actually inspired by one of their vegan cookie recipes, but instead of raisins, they used dairy-free chocolate chips. It’s delicious either way.

Processed with VSCO with a4 presetVegan Oatmeal Raisin Cookies

Processed with VSCO with a4 presetMakes 18 cookies

Ingredients:

3 bananas
2 cups rolled oats
1/3 cup vegetable oil
1 cup raisins/dairy-free chocolate chips
1 tsp vanilla extract
1 tsp cinnamon
1 cup brown sugar

Processed with VSCO with a4 presetSteps:

1. Stir ingredients together in a large bowl. Let stand 15 minutes.

2. Preheat oven to 350°F.

3. Spoon a tablespoon full of batter into the palm of your hand. Press together, then place onto a cookie sheet.

Processed with VSCO with a4 preset4. Place cookie sheet in oven. Bake for 20 minutes. Remove, let cool, and enjoy!

Processed with VSCO with a4 presetI will add that if the batter is too runny, the cookies won’t hold together. In the event that you use large bananas, be sure to add more oats so that it has a thicker consistency.

<3

Emory

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