cookie calendar - day 12: oatmeal raisin cookies

I first noticed Lesley and the lovemuffin bakery on Twitter because of their gluten-free baked goodies. I have several friends who must eat gluten-free, so I'm always on the lookout for sweet treats to get them. Not only does the lovemuffin bakery offer gluten-free, but they also have vegan baked goods as well.

Lesley, the friendly owner of the lovemuffin bakery, was nice enough to share with me (and the Cookie Advent Calendar), her recipe for oatmeal raisin cookies.

Confession time: Growing up, I believed oatmeal raisin cookies were "healthy" cookies (because of the oatmeal and raisins) and thought that meant I could eat lots of them without feeling guilty!  :) Even though I'm an adult now and know better, I still feel like I can eat more than my usual share of oatmeal raisin cookies without any guilt.

Now, for some great news - Lesley has offered readers of kitchen frolic a sweet gift to go with her recipe! For the month of January, use the code FROLIC and get 10% off your first order from the lovemuffin bakery!

You can connect with Lesley by visiting:
Website: http://www.thelovemuffinbakery.com/
Facebook: https://www.facebook.com/thelovemuffinbakery
Twitter: @lovemuffin_bake

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guest post by Lesley from the lovemuffin bakery

These oatmeal raisin cookies recipe will change the way you look at this under-appreciated cookie! When I first started making these, people were always passing them up for other more chocolatey cookies. Now, I’ve converted even the skeptics into oatmeal cookie lovers! These are super-moist, melt-in-your-mouth delicious!

oatmeal raisin cookies

3/4 cup oil

¼ cup maple syrup

½  cup brown sugar

¼ cup sugar

1/3 cup almond milk

2 tsp vanilla extract

1 ½  cups  flour

½ tsp salt

¾ tsp cinnamon

¼ tsp nutmeg

1 tsp baking soda

1 ½ cups oats

 ½ cup raisins

½ cup chocolate chips (optional)

1/2 cup chopped walnuts (optional)

Combine dry ingredients, set aside. Mix together wet ingredients, then add dry ingredients and mix until combined. Add in raisins (and chocolate chips or nuts) and mix it up.

Scoop dough in large heaping tablespoons onto a parchment paper lined baking pan. Bake at 350 for 12-13 minutes.

A little about me: My name is Lesley and I’m the owner of the lovemuffin bakery, a vegan baking and catering business in Toronto. We creates delicious vegan and gluten-free baked goods. Our healthy muffins are made with ingredients such as unsweetened applesauce, unsweetened almond milk, agave nectar and minimal little sugar and oil. Our decadent cookies are made with the highest quality ingredients, such as unbleached organic wheat flour, maple syrup, and organic sugar.

Our products are not enormous, like many of the baked goods available for purchase at coffee shop chains and grocery stores. To us, it’s important that our customers can go in for a second cookie without feeling guilty (and without surpassing their recommended sugar intake for the day!)

We pride ourselves on the quality of our products. An item will only make it on our menu if it passes a blind taste test – where the taster doesn’t know it’s vegan or gluten-free. We don’t want people to have to settle for a less than perfect product because of food allergies or lifestyle choices.

We deliver for free in a large section of Toronto, so contact us today!

Ps. We will be closed from Dec 20, 2013 to Jan 1, 2014

The recipe and all photos used in this blog post belong to Lesley / lovemuffin bakery and should not be reprinted without her express permission.