THE BEST OATMEAL RAISIN COOKIES

A version of The Vegan 8's recipe for Fall cookies with my own twist!

Ingredients

Dry ingredients:

• 1 cup whole wheat pastry flour
• 1/2 cup quick cooking oats (**if using regular oats, add 2 tbsp oat flour)
• 2 teaspoons cinnamon
• A few dashes of nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup raisins

Wet ingredients:

• 1/4 cup + 3 tablespoon pure grade a maple syrup
• 1/4 cup + 1 tablespoon packed vegan buttery spread 
• 1 teaspoon vanilla
• 1 tsp molasses
• 1/4 cup packed light brown sugar

Instructions

1. Preheat the oven to 350 degrees and line sheet pan with parchment paper.
2. In a medium bowl, whisk together all the dry ingredients. (minus the raisins)
3. In a large bowl, beat together the wet ingredients until creamy. Then, carefully fold in the dry ingredients with a spatula until just combined. Then fold in raisins.
4. Drop by tablespoonfuls (I use a cookie scooper) onto the prepared sheet pan. 
5. Bake for about 10 minutes or until golden and the tops are slightly cracked. Let them cool at least 10 minutes (they will continue to cook) and transfer them to cool completely on a rack.
6. ENJOY!!  And sometimes I even made a Oatmeal Creme Pie with them by adding frosting in the middle!

CHICKPEA STEW

Turn on the insta pot to the saute function. Add in the following ingredients to saute for several minutes.

Add in

• 1 red onion chopped
• 1 1/2 tbsp olive oil
• 5 cloves garlic, chopped
• 2 tsp cinnamon
• 2 tsp cumin
• 1 dash (or a few) of cayenne
• 2 1/2 tsp paprika

Then add in the rest of the ingredients, stir till combined. Cook on High for 10 minutes, let it naturally release for 10 min, and then release the valve.   Serve over brown rice and ENJOY!!

• 1 can chopped tomatoes
• 2 cans chickpeas (drained and rinsed)--I use fresh chickpeas and just measure out the equivalent amount
• 1/4 cup raisins
• 10 oz baby spinach
• 4 cups vegetable stock
• Salt and Pepper