Vegan Oatmeal Cranberry & Raisin Cookies

As if my muffins weren't enough, I decided to go with another oatmeal inspired recipe. This time a little flatter and more crisp: cookies.. When I lived with my grandma a few years ago, it wasn't unusual to walk in on her eating oatmeal cookies for breakfast. I always gave her a hard time about it too, because she constantly accused me of craving/over-eating sugar as a result of a protein deficiency, "Hello! Who is the one eating COOKIES for breakfast?." Anyways, on occasion she would offer them to my sister and I. Those store-bought mounds of sugar, chalked full of raisins, and chewy as a dog toy would get a sharp rejection every time. These cookies, however, well lets just say that they are ready and waiting for me in the morning.

Vegan Oatmeal Cranberry Raisin Cookies

1    cup oat flour

1    cup rolled oats

1/2 tsp baking soda

1/4 tsp cinnamon

1/2 tsp sea salt

1/4 tsp vanilla powder

1/2 cup unrefined cane sugar

2    Tbsp. sunflower oil

1/3 cup pear-sauce
1 flax egg (1 Tbsp. flax seed, 3 Tbsp. water)
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup sliced almonds

Preheat oven to 350 degrees.
Combine flour, oats, baking soda, cinnamon, salt, vanilla powder, and sugar in a large mixing bowl.
In a separate bowl combine sunflower oil, pear-sauce, and flax egg.
Add wet ingredients to dry ingredients.
Mix in raisins, cranberries, and almonds.
Place small rounded balls of dough onto cookie sheet and slightly flatten with hand or spoon.
Bake 8-12 minutes.

Yields approx. 2 dozen cookies.

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Vegan Oatmeal Sunflower Muffins

If you make oatmeal anything like I do, it never comes out as tasty as you wish. For a month or so I've had a massive bag of oats in my pantry, laughing at me every time I take a look. This morning I decided to have my go at some oatmeal, but not in its usual form: Oatmeal Muffins! After searching the web for an appealing recipe I finally decided to make my own. To my surprise they came out really tasty, much better than any actual oatmeal attempt, even on my best day..

Vegan Oatmeal Sunflower Muffins


1/2 c. sunflower milk, with 1 tsp apple cider vinegar
1/2 c. warm water
1    c. rolled oats
1    Tbsp. flax, with 3 Tbsp. water
1    c. whole wheat flour (I used golden whole wheat flour to get a lighter muffin.)
1 1/2 tsp baking powder
1     tsp baking soda
1/2 tsp cinnamon
1/2 tsp vanilla powder
1/2 tsp fine sea salt
1/2 c sunflower oil
1/2 c unrefined cane sugar
2    Tbsp. raw sunflower seeds, shelled of course..


Preheat oven to 375 degrees.
      Add warm water and sunflower milk/apple cider vinegar mixture to oats in medium mixing bowl.
     Add flour, baking powder, baking soda, and cinnamon to a sifter and sift into a large mixing bowl.
     Add sunflower oil, sugar, vanilla powder, salt, and sunflower seeds to the oat mixture and stir.
     Pour oat mixture into dry mixture and combine thoroughly without over stirring. 
     Spoon batter into an oiled muffin pan. Bake for 18-22 minutes.


Let cool, or enjoy warm! For a little added sweetness you can make a frosting for them, coat in your favorite cream-cheese or peanut butter, or cut open and fill with butter, jam, honey, or agave. My husband recently made some delicious almond/rice hochatta, so I decided to add a little to some powdered sugar for a flavorful sweet topping. It is delicious!!

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