In Holland oatmeal cookies are not so popular as they are in the States. I just love these soft and chewy home-made cookies and so does my son Luka! Here is my own version of a vegan and sugar-free oatmeal cookie which is with big chunks of bitter chocolate, raisins and some hazelnuts for a little crunch.
1 cup (120 g) spelt whole wheat flour 1/2 cup (85 g)sucanat 1 cup (90 g) oats 1 tsp cinnamon 1/4 tsp salt 1/4 cup (30 g) hazelnuts 1/2 cup (80 g) raisins 1 bar (100 g) bitter chocolate
1/4 cup (60ml) canola oil 250 ml soya milk
preheat the oven to 356 F/180 C
Sieve the flour and sucanat in a bowl. Add the oats, salt, raisins and cinnamon to the flour.
Chop the hazelnuts (not too finely). Also chop the chocolate into pieces with a large knife. Also add the nuts and chocolate to the bowl.
Mix the oil with the milk and pour the fluid into the bowl. Whisk the milk with the dry ingredients. The mixture will seem too thin but leave the batter to set for about 1o minutes and mix once more before making the cookies.
Use a tablespoon to spoon the batter onto a baking tray lined with parchment paper. You'll need two baking trays.
Place the cookies in the oven and bake for 15 minutes. Take them out of the oven and let the cookies cool completely. I store them in the fridge.