Eggless Oatmeal Raisin cookies

Few months back I ordered a copy of Joy of vegan baking . Now and then I browse recipes and make plans to try one. But till now it did not get the chance, courtesy my toddler. They know how to keep you busy. Then one fine day I said to myself, today whatever comes I will bake something and these cookies came out of the oven. Part of the reason for selecting this particular recipe comes from the ingredients required. I had some oat bran and quick oats along with flax seeds lying in pantry for long .

This recipe seemed to be good to use them all. Cookies came out nice. They were little crispy then the ones I was use to of eating (Pepperidge farm) since I used quick oats instead of steel cut oats as suggested in the book. Also I de-veganised the recipe. But all in all a good cookie recipe with the goodness of flax seeds and oats and without eggs.

Quick oats

Recipe

(Adapted from Joy of vegan baking)

2 tbsp ground flax seeds (equivalent of 2 eggs)

6 tbsp water

1 cup non-hydrogenated, non-dairy butter, softened (I used same amount of regular butter)

1 1/2 cup firmly packed light/dark brown sugar (I used dark )

1/4 cup granulated sugar

2 tsp vanilla extract

1 3/4 cups unbleached all purpose flour

1/2 cup oat bran

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

3 cups rolled oats

1 cup raisins

Preheat the oven to 350 F (180C or Gas mark 4). Lightly oil 3 cookie sheets or line with

parchment paper.

In a blender or food processor, whip together the flaxseed and water unti

l thick and creamy. The consistency will be somewhat gelatinous.

By hand or using an electric hand mixer, cream together the butter, sugars

, vanilla, and flaxseed mixture until well blended.

In a separate bowl thoroughly combine the flour, oat bran, baking so

da, baking powder, salt, cinnamon and nutmeg.

Add to the butter mixture and mix until well blended and smooth. Stir in the rolled oats and raisins until thoroughly combined.

Cookie dough, nice and sticky

Use a tablespoon to scoop out the dough and, with lightly greased hands , lightly press the cookies to form 1/2 inch thick round.Bake until cookies are golden brown, 12-15 minutes.

Remove from oven and allow the cookies to firm up for a few minutes while still on the cookie sheet. Transfer the cookies to cool on the wire rack.

Yield : 3 1/2 dozen cookie

I halved the recipe and got about 20 cookies. Instead of 1 3/4 cups of flour I used 3/4 cups of flour since making exact half of 13/4 with measuring cups was little tricky. And for 3/4 tsp baking powder and baking soda I went with 1/2 tsp. Results turned out fine.