It’s June 2nd and life is good. I woke up early, I plunged my French Press after as little waiting time as possible, and now I’ve got my mind on cookies. See what happens when they let me loose?! I get cookie crazed.
It’s so funny because I’ve never considered myself a baker. I grew up around many adept baking souls, but I just never got it. And though I still don’t (quite yet, anyway), I’m proud to say that I’ve perfected a recipe that was driving me nuts. I love Sarah Kramer, who wrote La Dolce Vegan! and many others, but following her recipe as close to a T as possible just did not work out for me. So I adjusted her recipe for Simple Oatmeal Raisin Cookies until I got them JUST right. And boy did I ever!
These oatmeal raisin cookies are soft, sweet and even a little bit salty! I love that contrast of flavors, but if you so choose to leave off the icing, I’d also recommend leaving out the salt.
Enjoy!
Soft & Easy Oatmeal Raisin Cookies
1 Large Ripe Banana
2 Cups Rolled Oats
1/2 Cup White Wheat Flour
1/2 Cup Coconut Oil
1/2 Cup Raisins (Use more or less to your liking!)
4 Tbsp Coconut Palm Sugar
1/4 Cup Filtered Water
1/2 Tsp Baking Soda
1/2 Tsp Cinnamon
1/4 Tsp Salt
1/4 Tsp Ground Ginger
For Icing:
1/2 Cup Coconut Oil
1/2 Cup Confectioners' Sugar.
Preheat oven to 325. In a large bowl, cream together the banana, sugar, and coconut oil. Stir in the remaining dough ingredients until well mixed. Drop by teaspoonful onto an ungreased cookie sheet (or baking stone, which I prefer) and bake for 11-14 minutes. Remove at the first signs of browning, and allow to cool for 2 minutes before removing from the baking sheet.
For Icing: Use a double boiler (or a metal bowl that fits snugly on top of a sauce pan full of boiling water. Melt coconut oil and whisk in confectioners' sugar. Use a fork or tiny whisk to break up clumps, and drizzle over cookies with a spoon.
** I recommend keeping these cookies refrigerated, though you may not be able to NOT eat them all right off the pan.
Enjoy!
Soft & Easy Oatmeal Raisin Cookies
1 Large Ripe Banana
2 Cups Rolled Oats
1/2 Cup White Wheat Flour
1/2 Cup Coconut Oil
1/2 Cup Raisins (Use more or less to your liking!)
4 Tbsp Coconut Palm Sugar
1/4 Cup Filtered Water
1/2 Tsp Baking Soda
1/2 Tsp Cinnamon
1/4 Tsp Salt
1/4 Tsp Ground Ginger
For Icing:
1/2 Cup Coconut Oil
1/2 Cup Confectioners' Sugar.
Preheat oven to 325. In a large bowl, cream together the banana, sugar, and coconut oil. Stir in the remaining dough ingredients until well mixed. Drop by teaspoonful onto an ungreased cookie sheet (or baking stone, which I prefer) and bake for 11-14 minutes. Remove at the first signs of browning, and allow to cool for 2 minutes before removing from the baking sheet.
For Icing: Use a double boiler (or a metal bowl that fits snugly on top of a sauce pan full of boiling water. Melt coconut oil and whisk in confectioners' sugar. Use a fork or tiny whisk to break up clumps, and drizzle over cookies with a spoon.
** I recommend keeping these cookies refrigerated, though you may not be able to NOT eat them all right off the pan.
