Vegan Oatmeal Craisin Cookies

**(PSA: THIS IS NOT YOUR AVERAGE FOOD RECIPE BLOG POST. lol)**

If you're anything like me, you're making healthier decisions/choices when it comes to what you eat...but you still get that sweet tooth craving every now & again. Enter these plant based oatmeal (c)raisin cookies.

I'm not saying that these cookies are healthy, but I am saying that the flaxseeds in this recipe (which provide protein, fiber, omega 3 fatty acids & has a lot of health benefits) aid in making you feel less guilty if you eat more than one at a time. lol

Oatmeal Craisin Cookies Cover Photo

RECIPE

Flax Egg

• 1 TBSP - Flax meal (ground flaxseeds)

• 2 1/2 TBSP - Water (lukewarm)

Dry Ingredients

• 1 cup - All Purpose Flour

• 1 cup - Old Fashioned Rolled Oats

• 1 tsp - Cinnamon

• 1/2 tsp - Nutmeg

• 1/2 tsp - Baking Soda

• pinch of salt (roughly 1/8 tsp; 1/4 tsp if your vegan butter is UNSALTED)

Wet Ingredients

• 1/2 cup (or one stick) - Vegan Butter (softened)

• 1/2 cup - Brown Sugar (unpacked)

• 1/4 cup - white sugar (I used organic cane sugar)

• 1 tsp - Vanilla Extract

Toppings**

• 1/2 cup - Craisins (cause I don't like raisins)

**you can add 1/2 cup - 1 cup of what ever you want to add into your cookies (e.g. chocolate chips, white chocolate chips, walnuts, dried cherries, raisins, shredded coconut, butterscotch chips, etc.)

INSTRUCTIONS::

1. Prepare the flax egg. In a small bowl, whisk flaxseed meal & water. Set aside 10 minutes or until a gel-like texture forms.

2. In a large bowl, stir together your dry ingredients (flour, oats, cinnamon, nutmeg, baking soda & salt).

3. In your mixing bowl, add softened vegan butter, brown sugar, & cane sugar. Beat with a handheld mixer or use the paddle attachment on your stand mixer until it is smooth, light & fluffy.

4. Add the flax egg & vanilla extract. Stir until it's incorporated. (The NPHC daughter in me couldn't say "incorporated" in my head without it being extremely exaggerated. #iykyk lol)

5. Stir in the dry ingredients into the bowl until a creamy cookie batter forms. Then, stir in the craisins (or water add ins you prefer in your cookies..see the note above.**)

6. Cover bowl & store cookie dough in the fridge for 30 minutes.

7. Preheat the over to 350 degrees Fahrenheit (180 degrees Celsius). Line one, or two...no judgement, cookies sheets/sheet pans with parchment paper & lightly grease them with coconut oil or vegan butter. Set aside.

8. Scoop out your desired size of batter (I did 2 tablespoons worth), roll between lightly greased hands into a ball, & place onto the prepared cookie sheet. Press them slightly with your hand to flatten. (Make sure to leave some space between each cookie because they expand a little in the oven.

9. Bake in the over for 15-18 minutes or until golden brown & crispy on the edges.

10. Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to continue cooling. (They may still be soft at the 10 minutes, but that's normal. They will firm up as they cool down. Make sure they're easy to handle before you place them on the cooling rack.)

11. BON APPETIT!