Adapted from Fat Free Vegan
Because they contain no fat, these cookies are softer the day they are made and chewier the next day. If you prefer them soft, warm your day-old cookies in the microwave for a few seconds.
1 teaspoon ground chia seeds or 2 tsp. egg replacer powder or 2 tsp. ground flaxseed
2 tablespoons water
1 cup regular or quick oats
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup raisins
1/2 teaspoon vanilla
1/2 cup maple syrup
1 banana, mashed
1/2 teaspoon lemon juice
Preheat the oven to 375.
In a small mixing bowl, combine the chia seeds (or egg replacer or flaxseed) with the water and set aside until thickened (no waiting is necessary if packaged egg replacer is used.)
Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Add the raisins.
Add the maple syrup, vanilla, mashed banana, and lemon juice to the chia/flax/egg replacer mixture and combine well. Pour into the dry mixture and stir well but don’t overmix.
Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown.
1. I used 2 tsp of ground flax and it worked wonderfully.
2. The first time I made this I followed the recipe exactly – the second time I was on the quest to make it even healthier so I used a cup of whole wheat flour (not white). I definitely sensed a change in texture, in the sense that they were more dense and less fluffy but personally, I liked them!
3. I used craisins instead of raisins in one batch. Delicious. In another batch I threw in 1.5 tbsp of peanut butter and some vegan chocolate chips which was delicious!
4. I used blue agave nectar instead of maple syrup.
I don’t have a good picture on me but these are delicious HOT. Warm em up in the microwave the next day and enjoy 🙂