Vegan Oatmeal Raisin Cookies
This recipe replaces the traditional the egg with cornstarch and water and butter with applesauce. The apple balances the cinnamon and raisins. As applesauce is a natural sweetener, the final mixture has 20% less sugar.
Ingredients
- 1/2 Cup Applesauce
- 3/4 Cup firmly packed brown sugar
- 1/4 Cup granulated sugar
- 2 Tablespoons cornstarch
- 4 Tablespoons water
- 1 Teaspoon vanilla
- 1-1/2 Cups all-purpose flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt
- 3 Cups of Oatmeal
- 1 Cup of raisins
Method
Preheat oven to 350°F.
In large bowl, mix the applesauce and sugar. Then add the cornstarch, water and vanilla; mix well.
Combine the dry (without the oats!) ingredients and add to wet mixture. Fold in the oats and raisins.
Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets and then remove to wire rack.
Cool cookies completely and then store in a tightly covered container.
Should make 3 dozen.
Comments: This recipe was modified from a family oatmeal raisin cookie recipe. By replacing the egg with cornstarch and water, and the butter with applesauce this favorite cookie recipe becomes vegan. The hint of apple complements and intensifies the flavor of cinnamon and raisins in the cookie. In cookies, eggs act as a binding agent; this is due to its viscosity. By substituting a tablespoon of cornstarch and two tablespoons of water per egg, this viscosity is mimicked and helps to bind the fat and sugar with the dry ingredients. Applesauce is a substitute for fat, even though most are fat free; it is a natural sugar. Butter’s role in cookies is to help soften the mixture, add moisture, and add flavor. Applesauce has a similar texture to softened/melted butter, is very moist, adds a fruity flavor and keeps the final dough moist.
As applesauce is a natural sweetener, ¼ cup of sugar is no longer needed, leaving the final mixture with 20% less sugar added compared to the original recipe. As butter is a fat and applesauce is fat free, the resulting cookie can be considered low fat. By replacing the egg with cornstarch and water, the amount of cholesterol is reduced in the final product.
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