Dave loves raisins. It doesn’t seem to matter what I make, raisins would somehow make it better. So today, when his mom sent me the recipe for his favorite childhood cookies, it came to no surprise to me that they were heavy with raisins… Honestly, who’s ever heard of a kid liking raisins over chocolate chips. But I digress…
(pictures updated on May 14, 2018)
I was almost vibrating with excitement, and began baking as soon as we were done supper. When asked what I was baking tonight, I simply said cookies. My goal was to stay as true to the original recipe as possible, and see if he at all recognized it. The only changes that needed to happen were switching out the egg (for which I used ground flaxseed), and using Earth Balance in place of the dairy butter… In the end they were close enough that he commented on them being like the ones his mom made, then proceeded to eat half the batch. I call that success!
Recipe Type: dessert
Makes: 32 cookies (approx.)
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 cup Vegan Butter (I use Earth Balance)
- 1/4 cup Shortening
- 3/4 cup packed Light Brown Sugar
- 1 tbsp Ground Flaxseed
- 2 tsp Instant Coffee Granules
- 4 tbsp Hot Water
- 1 cup Raisins
- 1/2 cup Chopped Walnuts
Pre-heat oven to 375°F and line cookie sheets with parchment paper.
Whisk together the flaxseed, coffee granules, and water. Set aside for about 5 minutes (it should become slightly gelatinous.
Whisk together flour, baking soda, cinnamon, nutmeg, and cloves. Set aside.
Beat together the vegan butter and shortening until soft and combined. Beat in the sugar until light and fluffy. Add the flaxseed mixture and beat well. Blend in dry ingredients until just combined. Stir in the raisins and walnuts.
Drop rounded tablespoons, 2″ apart, onto cookie sheets.
Bake for 10 – 12 minutes. Transfer to cooling rack.