Summer is the worst time for baking. Not only is it way too hot to turn the oven on, the heat doesn’t really do anything for my sweet tooth. Don’t get me wrong, I still consume copious amounts of chocolate, but for the most part, I would rather load up on salads than rich, fat and sugar-laden desserts. Thankfully
This month for the Secret Recipe Club I was assigned Mangia (ironically she got my blog last month). Chelsy may just have more vegan/gluten free/paleo dessert recipes than any blog I have ever seen, I love it! Unfortunately, it made it even more difficult to choose what to make. I settled on a variation of her raw chocolate chip cookies, opting to make raw oatmeal raisin cookies instead. Mainly it was because I really sympathized with the whole post in general (titled “Date Me.” Her uncle, who wants to set her up with a boyfriend sounds pretty much like my mom. I am not sure what is worse, an extended family member who wants to dictate your love life or your own mother. Either way, it made me laugh. Who needs a boyfriend anyways when you can stand on your own two feet perfectly fine, thank you very much (and make some darn good baking for yourself too while you are at it)?
- ½ cup raisins + an additional ¼ cup, set aside
- ½ cup coconut oil
- 2-3 tbsp. unsweetened applesauce
- 1 cup shredded coconut (sweetened or unsweetened, depending on how sweet you want the cookies to be)
- 2 cups oats
- 2 tbsp. ground flax seed
- pinch salt
- Start by blending ½ cup raisins, coconut oil and applesauce in a food processor. If the raisins are old and hard, chop them up a bit by hand first to help get the process going.
- Add in the coconut, oats, flax seed and salt, pulsing until the mixture forms a bowl. If it is still too wet, add some more coconut or oats. If it is too dry, add additional applesauce or coconut oil. Quantities will really vary depending on where you live and what the climate is like.
- Once the “cookie dough” has reached a consistency you like, fold in the remaining ¼ cup of raisins,
- Form the mixture into cookies and refrigerate until firm.
- If not eaten immediately, store the cookies covered in the fridge, otherwise they will get too soft at room temperature.