Vegan oatmeal raisin cookies

From BBC Food

Prepare less than 30 mins; Cook 10 to 30 mins

Makes 18 cookies

Dietary

Dairy-free, Egg-free, Nut-free, Vegan, Vegetarian

These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges.

Ingredients

100g/3½oz spelt, wholemeal or plain flour

½ tsp bicarbonate of soda

¾ tsp cinnamon

¼ tsp salt

115g/4oz oatmeal, such as rolled oats

50g/1¾oz coconut oil, melted

50g/1¾oz light brown sugar

50g/1¾oz granulated or caster sugar

5 tbsp aquafaba

½ tsp vanilla extract

75g/2½oz raisins (you can also use currants, snipped dried apricots or dried cherries)

Method

Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper.

Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats.

In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined.

Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly.

Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set.

Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.)