Vegan Pumpkin Oatmeal Raisin Cookies

One of O.G. – the anti-vegan – ‘s favorite cookies, surprisingly.
No butter. No eggs. No I’m not joking. Yes, it tastes good. Real good.

ingredients:
2 cups flour
1 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1 cup white sugar
2/3 cup brown sugar
2/3 cup canola oil
2 Tablespoons molasses
1 cup canned pumpkin
1 teaspoon vanilla
3/4 cup raisins

Don’t let the amount of ingredients fool you. It’s not that bad.

Here’s an awesome trick I learned from Martha Stewart. Measure out your oil first. Then do the molasses, and the stuff will slide out clean as a whistle. Scroll over the photo on the right to see the action for yourself…

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla until very well combined.

Add dry ingredients to wet in 3 batches, folding to combine.

Fold in raisins…

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape.

Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool.

These taste best when they’ve had some time to cool and set. They taste even better the next day!