Recipe by mielhollinger
Delicately flavored with herbs and spices, the uniqueness of these cookies intrigues all. (This recipe is from the cookbook "How It All Vegan.")
Top Review by Anne La Quebecoise
Delicious unusual spice blend! I baked mines for 10 minutes and they were not as chewy as I would have liked, so next time I'll take them out after 8 minutes. I got 12 BIG cookies with this recipe. I think tablespoon-sized portions of dough should yield around 25 cookies. I skipped the chocolate chips but doubled the sweetener (major sugar craving...) and liked them a lot this way. Good healthy cookie. Thanks for posting!
- 3 cups rolled oats
- 1 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1⁄2 teaspoon dried cardamom
- 1⁄2 teaspoon pepper
- 1 dash cayenne pepper
- 1 banana, mashed
- 1⁄2 cup dry sweetener
- 2 tablespoons oil
- 1 cup sour soymilk (soy milk + 1 tsp vinegar)
- 3⁄4 cup raisins
- 1⁄2 cup chocolate or 1⁄2 cup carob chips (optional)
Directions See How It's Made
- Preheat oven to 375 degreed F.
- In a large bowl, stir together the oat flakes, flour, salt, baking soda, cinnamon, nutmeg, ginger, cumin, cardamom, pepper, and cayenne.
- Add the mashed banana, sweetener, oil, sour milk, raisins, and chocolate chips to the oat mixture and mix together gently until just mixed.
- Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 8-10 minutes.