Vegan Oatmeal Raisin Cookies

• 6 tablespoons refined coconut oil melted
• 1/2 cup light brown sugar 100g per 1/2 cup, packed
• 1/3 cup granulated sugar 66g per 1/3 cup
• 1 tablespoon molasses
• 1/2 cup nondairy milk
• 1 tablespoon flaxseed meal
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• 1 1/4 cups quick cooking oats
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup raisins scant
• 1/4 cup finely chopped walnuts optional

1. Preheat the oven to 350u0b0F.
2. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
3. Place the coconut oil, brown sugar, granulated sugar, molasses, nondairy milk, flaxseed meal and vanilla extract in a medium bowl. Whisk until smooth and combined.
4. Add the flour, oats, spices, baking soda, baking powder and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the raisins and walnuts.
5. Divide the cookie dough into 16 balls using roughly 1 1/2 Tbsp. of dough for each and arrange them spaced 1 1/2-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
6. Bake the cookies for 13-15 minutes on the middle rack of oven, until puffy and golden brown at the edges.
7. Check to see that cookies are done. Remove from oven or add time as needed.
8. Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.

coconut oil, light brown sugar, sugar, molasses, nondairy milk, meal, vanilla, flour, cooking oats, ground cinnamon, ground nutmeg, baking soda, baking powder, salt, raisins, walnuts

Taken from www.yummly.com/recipe/Vegan-Oatmeal-Raisin-Cookies-2684114 (may not work)