Lightly sweetened chewy Vegan Oatmeal Cookies with Chai Soaked Raisins. Irresistible and delicious!

Units Scale

1/2 cup raisins or currants
1 chai tea bag (or see notes)
1/2 cup hot water
1 cup all-purpose flour or gluten-free flour blend
1 1/2 cups quick or medium rolled oats
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon sea salt
3/4 cup coconut oil (softened not melted) or vegan butter or regular unsalted butter
1 tablespoon molasses
2 teaspoons vanilla
1/2 cup sugar (add another 1/4 cup if you like a sweeter cookie)
1 flax egg (1 tablespoon ground flax seeds mixed with 2 1/2 tablespoons water) or use 1 regular egg

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Preheat oven to 350°F.
Soak the raisins. Steep the tea bag in 1/2 cup hot water for 5 minutes, then pour the tea over the raisins in a small bowl. Let it sit for 10 minutes or overnight. See notes.
Dry ingredeints. In a medium bowl, mix together flour, oats, baking soda, nutmeg, cinnamon, and sea salt. Set aside.
Wet ingredients. In a small bowl, cream together softened coconut oil, molasses, vanilla, sugar, and flax egg.
Combine. Add wet ingredients to the dry ingredients. Drain the liquid off the raisins and mix them into the dough.
Form. Scoop out 1-ounce cookies ( ping pong-sized balls) tightly packed, onto a parchment-lined baking tray.
Bake. Bake on the middle rack at 350F 11-13 minutes. Let cool on a wire rack.

No chai? Feel free to soak raisins in hot water until plump. Or try different flavors of tea- Earl Grey, ginger, and rooibos are nice.

Flax egg: mix together 1 tablespoon ground flax seeds and 2.5 tablespoons water.

For a softer texture, use quick cooking oats. For a little extra chewiness, use medium oats.

Refrigerate the dough 15-30 minutes before baking if your kitchen is warm or if your coconut oil is too soft.

They hold well for 4 days in an air-tight container on the counter. They also freeze great.