Soft Oatmeal and Raisin Cookies -- vegan, nut free, and easy

These are very soft, very yummy, and quick to make.

I made some chocolate chocolate chip oatmeal the other day. The cacao powder in the mix made the batter thicker, so I found myself adding a little pea protein powder to this one to adjust the texture. Delicious, and dare I say nutritious.

I've been into the super minimalist ingredients lately -- like the mashed banana, oatmeal, and chocolate chip. These are a little more involved. But delicious.

equipment needed:

baking parchment or silicone baking mats

baking sheets

mixing bowl

measuring cups

measuring spoons

mixing spoon

seed grinder

ingredients:

a)

2 cups scotch oatmeal

1/2 cup tapioca starch

1 cup shredded coconut (organic unsweetened)

1 cup coconut sugar

1/4 cup ground chia seeds

1/4 cup pea protein powder

b)

1 tsp cream of tartar + 1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground ginger

1 tbsp ceylon cinnamon

c)

2 cups water

1 tsp vanilla extract

d)

1 cup organic raisins

directions:

pre-heat the oven to 345 degrees

1. in a large mixing bowl, combine all the ingredients from a) and b)

2. when this mixture is completely integrated, add the ingredients from c) and mix well

3. add the raisins

4. stir well, and let sit for a few minutes

5. scoop spoonfuls of batter onto a lined baking sheet, don't flatten

6. bake for 15 to 20 minutes at 345

(I baked it for 20 minutes when there were 2 trays in the oven, swapping their positions halfway through the bake. I baked a single tray for 15 minutes.)

I got 4 dozen small cookies from this recipe!