Author Notes
healthy / vegan oatmeal-raisin cookies with a lovely twist that can be enjoyed for breakfast with a tall glass of (dairy-free) milk
(gluten-free option)
adapted from mangia —izzy rael
Ingredients
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1 1/2 cups
rolled oats (gluten-free if necessary)
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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1/4 cup
brown sugar
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2 tablespoons
olive oil
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1/4+ cups
unsweetened almond milk (more if dough is too dry)
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1/4 cup
raisins (or other dried fruit)
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large handfuls
cacao nibs
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1/3 cup
toasted coconut flakes**
Directions
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Preheat oven to 375 degrees F
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Use a food processor to grind the oats, baking soda, salt, cinnamon, and brown sugar into a fine flour
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Pour "flour" into a large bowl and fold in olive oil, almond milk, and raisins, and cacao nibs
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Gently fold in coconut flakes (**toasted on pan at medium-high heat for about 4 minutes), as not to break them (entirely)
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Take small piece dough, and roll into a ball (be sure to taste test, just to make sure that it's not poison or anything…) and place on a baking sheet. repeat.
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Flatten balls into round disks (unless you want baked cookie truffles, which is totally OK.)
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Bake in the oven for 6-8 minutes.
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Eat.
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