Oatmeal Raisin Cookies

By Sarah-Lyn

from More Great Good Dairy-Free Desserts: Sin-sational Sumptuous Treats
Yeild: about 16 2-inch cookies

Ingredients

• ¼ cup raisins
• ¼ cup orange or apple juice
• 1 cup rolled oats
• ¾ cup whole wheat pastry flour
• ½ cup oat flour - (see note, below)
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/3 cup male syrup
• 2 tablespoons plus 1 teaspoon canola oil
• 1 tablespoon molasses or barley malt
• 1 tablespoon apple cider vinegar

Preparation

Step 1

1. Position a rack in the middle of the oven and another rack above it. Preheat to 350 degrees. Line two baking sheets with parchment paper.

2. Soak the raisins in the juice for about 10 minutes, until they are plump. Drain the raisins, reserving the juice.

3. Combine the oats, pastry flour, oat flour, cinnamon, salt, baking powder, and baking soda in a medium bowl, and stir to distribute the ingredients.

4. In a separate bowl, whisk 1 tablespoon of the reserved juice, the maple syrup, oil, molasses, vanilla, and vinegar until well blended. Pour into the dry mixture and mix until a piece of dough holds together when squeezed. Add more orange juice, a teaspoon at a time, if needed to make the dough moister. Stir the raisins into the dough.

5. Shape the dough into 1-inch balls, place 1 inch apart on the prepared baking sheets, and flatten slightly with your palm.

6. Bake for 7 to 8 minutes, or until slightly puffed and set. Check the bottom of one cookie; it should be lightly browned.

7. Allow the cookies to rest on the sheets for 1 minutes. With a spatula, transfer the cookies to a rack to cool. Store in plastic containers or zipper-lock plastic bags for up to three days.