Just got these organic rolled oats from Full Circle and they are amazing!! A funny little arrow shape, but so tender and flavorful! Testing them out on some vegan oatmeal cookies.
Ingredients
* 3/4 cup whole wheat pastry flour
* 1/2 teaspoon baking soda
* 1/2 scant teaspoon salt
* 1/2 heaping teaspoon cinnamon
* 1/2 cup packed light brown sugar
* 1/4 cup granulated sugar
* 2 tablespoons maple syrup
* 1/4 cup applesauce, drained on a paper towel
* 1/4 cup vegetable oil and or coconut oil
* 1/2 teaspoon vanilla
* 1 1/2 cup rolled oats
* 1 cup raisins, plumped in hot water, and patted dry
Instructions
1. Preheat oven to 325 F. Line two cookie sheets with Silpats (or oiled)
2. Mix together the flour, baking soda, salt and cinnamon, set aside.
3. Mix both sugars, maple syrup, apple sauce, oil and vanilla together in a medium bowl until well blended.
4. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins.
5. Let sit for 10-15 minutes, this allows the oats to soften before cooking.
6. Drop by rounded spoonfuls onto the cookie sheets about an inch apart, pat slightly.
7. Bake for 12-14 minutes. Let cool for about 5-8 minutes on cookie sheets then carefully scoop up onto a wire rack.
* 3/4 cup whole wheat pastry flour
* 1/2 teaspoon baking soda
* 1/2 scant teaspoon salt
* 1/2 heaping teaspoon cinnamon
* 1/2 cup packed light brown sugar
* 1/4 cup granulated sugar
* 2 tablespoons maple syrup
* 1/4 cup applesauce, drained on a paper towel
* 1/4 cup vegetable oil and or coconut oil
* 1/2 teaspoon vanilla
* 1 1/2 cup rolled oats
* 1 cup raisins, plumped in hot water, and patted dry
Instructions
1. Preheat oven to 325 F. Line two cookie sheets with Silpats (or oiled)
2. Mix together the flour, baking soda, salt and cinnamon, set aside.
3. Mix both sugars, maple syrup, apple sauce, oil and vanilla together in a medium bowl until well blended.
4. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins.
5. Let sit for 10-15 minutes, this allows the oats to soften before cooking.
6. Drop by rounded spoonfuls onto the cookie sheets about an inch apart, pat slightly.
7. Bake for 12-14 minutes. Let cool for about 5-8 minutes on cookie sheets then carefully scoop up onto a wire rack.