Oatmeal-Raisin Cookies (Vegan)
Makes 2 dozen LARGE cookies
2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
Zest of one orange, chopped fine
½ teaspoon ground cloves
¾ teaspoon cinnamon
¾ teaspoon ground ginger
½ teaspoon salt
2/3 cup canola or peanut oil
2/3 cup sugar
¾ cup firmly packed dark brown sugar
½ cup non-dairy milk (I use almond milk)
1 tablespoon ground flax seeds
1 teaspoon pure vanilla extract
½ cup shredded coconut
½ cup semi-sweet chocolate chunks or chips
½ cup raisins
¾ cup toasted pecan pieces (I use almonds sometimes, and walnuts work nicely too) ***
Preheat oven to 350°F. Line two baking sheets with parchment paper.
1. In a medium-sized bowl, stir together oats, flour, baking soda, baking powder, salt, zest, cloves, cinnamon, ginger, and salt. Set aside.
2. In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chunks, raisins, and pecans.
3. For each cookie, drop 2 TBLSP of dough onto cookie sheets. The dough will be sticky and thick. Leave about 2 inches of space between each cookie. Flatten them slightly with moistened fingers or the moistened back of a measuring cup; repeat, dipping fingers or the cup in water for each cookie.
4. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes (they’ll crumble if you try to move them sooner), then transfer to wire racks to complete cooling.
Store in a loosely covered container.
***To toast nuts, either put them on a bare cookie sheet in the oven while it’s preheating, and remember to stir often for 6 to 10 minutes, OR toss them into a dry skillet on a medium-high burner. You can chop after they cool, but I like the diversity of flavors if you toast ‘em already chopped. Some are nearly raw, others are nearly burnt. Yum.