These vegan toddler cookies can be a great option for breakfast, a snack, or a healthy dessert option. They’re soft and chewy, very filling and full of good stuff, including iron and protein. Totally vegan and totally yummy!
1 cup vegan margarine
1/2 cup white sugar (sub sugar for maple syrup if desired)
1/2 cup packed brown sugar
1/4 cup unsweetened applesauce
1 tsp vanilla extract
2 cups all-purpose or whole wheat flour
1/2 cup ground flax seed
1 tsp baking soda
1 tsp salt (if desired)
1 1/2 tsp ground cinnamon
3 cups rolled oats
1/2 cup raisins
1/2 cup semi-sweet vegan chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet if you don’t have a non-stick silicone baking mat.
In a medium bowl, cream together the margarine and sugar. Beat in the applesauce, then stir in the vanilla.
In a larger bowl, combine the remaining the dry ingredients, excluding the raisins and chocolate chips. Add the wet ingredients to the dry, and gently stir. Fold in the raisins and chocolate chips.
Create 1-2 inch balls, depending on how big you like your cookies, and flatten slightly. Space the balls about 1 inch apart as they will spread a little.
Bake for 8-10 minutes, or until you get your desired cookie softness or crunch. Allow cookies to cool for about 5 minutes before transferring to a cooling rack.