Prep time: 10 minutes
Bake time: 10-12 minutes x 2
Yields 16 cookies
- 1/4 cup room temp vegan butter (Becel, Earth Balance, etc)
- 1/2 cup cane sugar
- 2 tbsp light coconut milk
- 1/2 tsp pure vanilla extract
- 1/4 natural smooth peanut butter
- 1 cup + 1 tbsp oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup raisins
Preheat oven to 350 degrees.
Start by mixing the room temp vegan butter and cane sugar in a large bowl. If you only have chilled butter before you add the sugar whip it around in the bowl to break it up. Do not heat up the butter, it will melt and you don’t want that!
Next, add the coconut milk, vanilla and peanut butter. Stir until smooth.
On top of the wet mix pour in the oats, baking soda, baking powder, salt and raisins.
Combine all ingredients until dough is firm.
Using a tablespoon and scoop out 8 cookies on a baking sheet lined with parchment paper.
Bake in the oven for 10-12 minutes. Let cookies cool for at least 10 minutes prior to moving them.