These cookies are super flavourful, chewy, slightly sweet and tastes like Elton John is serenading you with a private concert. As with most things I make, you can’t even tell they are vegan and gluten free. They are such a nice tasty treat that take very little time to make.
2 cups rolled oats (gluten free if required)
2 cups Gluten-Free Flour (I use Bob’s Red Mill)
1 teaspoon baking powder
2 tsp ground cinnamon
½ tsp sea salt
½ cup vegan butter (I use Melt Organics)
¼ cup granulated sugar (can use brown if desired)
2 vegan eggs (I use Bob's Red Mill Egg Replacer)
2 tsp vanilla extract
2 tbsp melted coconut oil
1 mashed banana
1 heaping tbsp cocoa powder
1/4 cup raisins
Pre-heat oven to 350C
Line a baking sheet with a reusable silicone mat
Pre-mix egg replacer and set aside until thick
In a medium bowl mix dry ingredients together except sugar (flour, oats, cocoa powder baking soda, cinnamon, sea salt
Cream butter and sugar and together until light and fluffy
Add in coconut oil, vanilla, mashed banana, and egg replacer, stir together gently.
Add wet ingredients to the dry ingredients until all flour is mixed in.
Stir in raisins.
Roll the cookies in to little ping pong balls and place on a baking sheet.
Bake for 5 minutes and then flatten the cookies with a fork.
Bake for another 8 minutes or until slightly golden brown on top. Let cool completely before removing from pan.
Don’t forget to tag me on Instagram (@KaitlynDickie) if you make these cookies and like them!