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
1/2 cup hot water
1 cup (125 grams) flour
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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Steep tea in the 1/2 cup of hot water for 5 minutes, add raisins and set aside. (Do this several hours ahead or overnight for more flavor absorption.)
Mix together flour, oats, baking soda, nutmeg, cinnamon, and sea salt. Set aside.
Cream together softened coconut oil, molasses, vanilla, sugar, and flax egg.
Mix in oat and flour mixture.
Drain the liquid off of the raisins and mix them into the dough.
Scoop out 1-ounce cookies, tightly packed, onto a well oiled or parchment lined tray and bake at 350F for 11-13 minutes.

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

Try different flavors of tea- earl grey, ginger, rooibos are nice.

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

Refrigerate dough 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.