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–+ servings
Tami Kramer Nutmeg Notebook

Vegan Chocolate Chip Raisin Oatmeal Cookies

4.67 from 3 votes
Soft & chewy cookies with a hint of chocolate and spice. Delicious with a mug of hot chocolate.
Print Recipe
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 each Bananas, very ripe, peeled
  • 1/2 cup unsweetened apple sauce
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cardamom
  • 1/4 tsp vanilla powder
  • 1/2 cup oat bran or oat flour or quinoa flakes or ground millet
  • 2 1/2 cups rolled oats
  • 1/4 cup unsweetened chocolate chips
  • 1/4 cup raisins

Equipment

  • Oven, baking sheet, parchment paper, silpat mat

Method
 

  1. Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper or a silpat mat.
  2. In a medium size bowl mash the bananas with a fork or potato masher.
  3. Add the unsweetened apple sauce, cinnamon, nutmeg and cardamom. and vanilla. Stir until well incorporated.
  4. Add the oats, oat bran, chocolate chips and raisins. Stir until well mixed.
  5. Using about a 1/4 cup scoop or measuring cup full of batter for each cookie, place this on the prepared baking sheet using all of the cookie batter. Using your fingers or a small silicone spatula flatten the cookies and give them a nice round shape.
  6. Bake for 25 minutes or until lightly brown and cooked through.
  7. Let rest on baking sheet for 5 minutes. Then remove and place on a wire cooking rack.
  8. When cool place in a container with a lid and store in the refrigerator or the freezer.

Notes

Substitutions:
Oat Bran – substitute oat flour, quinoa flakes, ground quinoa or ground millet.
Chocolate Chips – leave them out, substitute more raisins or any dried fruit. Try blueberries fresh or frozen.
Bananas- substitute mashed mango, baked Japanese Sweet Potato or baked Hannah Yam mashed.

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