Oatmeal Raisin Cookies

I played around with an old favourite recipe of mine and came up with this vegan option.  Sooo good.

INGREDIENTS

- 2 cups quick-cooking rolled oats
- 3/4 cup plus 2 Tbsp of whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar
- 1/3 cup Earth Balance Natural Buttery Spread
- 1/4 cup unsweetened soy milk
- splash of apple cider vinegar
- 1 tsp vanilla
- 1/2 cup raisins

INSTRUCTIONS

Preheat oven to 325.  In a small bowl, combine the unsweetened soy milk with the apple cider vinegar.  Set aside to let the soy milk curdle.

In a large mixing bowl, combine the oats, flour, baking soda, and salt.  Mix well.  In the food processor, combine the brown sugar, Earth Balance, curdled soy milk, and vanilla.  Pulse until well blended and smooth.  When finished, add the sugar mixture to the oat mixture.  Stir until everything is moistened.  Stir in the raisins.

Line a cookie sheet with parchment paper and use an ice cream scoop to get even portions of the cookie dough layed out on the sheet.  Flatten the cookies with the back of the scoop or your finger.  Bake for 30 minutes for tender, chewy cookies or 35 minutes for crisp cookies.
Allow to cool.  Enjoy and happy pooping!