I don't usually bake cookies, but I think they're making a comeback for me. I'm pretty sure it's because I've been indulging in some LARGE cookies lately. I'm talking five biters or more. Those little bite-size ones just don't hack it for me, apparently.
Packed full of peanut M&Ms and raisins, these really hit the spot. I based the recipe off of one I found on Beaming Baker, a great site, which I'd highly recommend.
They come together super fast and are mixed up easily in one bowl -- a Mom's dream :-) Feel free to sub regular M&Ms, chocolate chips or vegan chocolate to keep these completely vegan. Enjoy.
The Recipe
makes about 2 dozen medium/large cookies3 flax eggs (3 tablespoons flaxseed mixed with about 7 tablespoons water)
2 teaspoons vanilla
1/4 cup + 2 tablespoons sugar (can use regular granulated or coconut sugar)
1/4 cup agave syrup
1/4 cup melted coconut oil
1/4 cup unsweetened applesauce
2 cups old-fashioned rolled oats
1 1/2 cups flour (I used about half whole wheat, half unbleached all purpose)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch salt
3/4 cup peanut M&Ms (or other chocolate chunks/candies, etc.) + extra for topping
1/2 cup raisins
Preheat oven to 350F degrees. Cover a large baking sheet with parchment paper.
Make flax eggs and let sit for five to 10 minutes. Whisk in other wet ingredients and combine well. Stir in oats, flour, baking powder and soda, cinnamon and salt. Make sure well combined.
Fold in chocolate and raisins. Spoon onto prepared baking sheet in large drops (3-4 tablespoons or so). Top with extra chocolate, if desired. Bake for about 12 minutes. Let cool on sheet for about 10 minutes and then move to cooling rack.
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