GF Vegan Oatmeal Cookies

My Bitchin’ Gluten Free Vegan Oatmeal Cookies. Pic by M.C.

In the 80s we ate oatmeal cookies. It seemed like my mom made then once a week. The Old-fashioned Oatmeal Cookies recipe is from my mom’s 1960s Betty Crocker cookbook. I couldn’t tell you which one. There are a lot of versions of the cookbook. I took the recipe and made these bitchin’ gluten free and vegan oatmeal cookies.

I remember using the sifter with the flour for my mom. I didn’t sift the rice flour for this recipe. I don’t even have a sifter. I found that Bob’s Red Mill sweet white rice flour wasn’t very grainy.

I am telling you the specific ingredients I used so that the cookies come out the same. Don’t skip simmering the raisins. The raisin water makes the cookies tasty and moist.

1 cup raisins, Trader Joe’s organic Thompson seedless
1 cup water, filtered not tap
3/4 cup vegan butter, miyoko’s
1 1/2 cups organic brown coconut sugar, Big Tree Farms
2 egg replacers, Ener-G, recipe below
1 tsp. organic vanilla extract, Flavorganics
2 1/2 cups sweet white rice flour, Bob’s Red Mill
1/2 tsp. baking powder, Bob’s Red Mill
1 tsp. soda, Bob’s Red Mill
1 tsp. sea salt, Trader Joe’s fine crystals
1 tsp. cinnamon, Trader Joe’s
1/2 tsp. cloves, Sprouts
2 cups gluten free old-fashioned rolled oats from bulk
1/2 cup walnut pieces
1/4-1/2 cup chocolate chips, Enjoy Life semi-sweet mini chips

Egg Replacer for Two Eggs:
3 tsp. Ener-G Egg Replacer
4 Tbsp. warm water
Warm water in a kettle for about one minute. If the water gets too hot, let it cool. Beat the replacer and water until they are creamed.

Yield: 36 cookies

Simmer raisins and water in saucepan over low heat until raisins are plump, 25 minutes. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400°. Cream butter and sugar. Make egg replacer. Add egg replacer and vanilla to butter and sugar. Stir in raisin liquid. Stir in flour, baking powder, soda, salt, and spices. Add rolled oats, nuts, and raisins. Drop rounded teaspoonfuls about 2” apart onto parchment paper covered baking sheet. Bake 8-10 minutes. I do not wait ’til they are golden brown.

You’re really going to love these oatmeal cookies. I want to make some now.

Happy Vegan!

From blog of

Copyright 2022 Melissa Crismon

GF Vegan Chocolate Cake

Gluten Free Vegan Cake with Pamela’s Chocolate Cake Mix. Pic by M.C.

I can’t believe it’s December. Since it’s Jesus’ birthday soon I thought chocolate cake would be appropriate. Dare I say this gluten free, vegan chocolate cake is . . . spongy and medium dense. There. I didn’t use that word 10 to 20 percent of the people are adverse to. And get the Sweet Creek Strawberry Fruit Spread—berries in the northwest of the U.S. are berrylicious!

Vegan Chocolate Cake Recipe
Pamela’s Chocolate Cake Mix:
Ener-G egg replacer (see instructions below)
1 bag Pamela’s Chocolate Cake Mix
1/2 c. safflower oil
1/2 c. water

2-Egg Replacer Recipe:
3 tsp. Ener-G
4 Tbsp. warm water
Warm water in kettle for one minute.

Cake assembly:
Sweet Creek Strawberry Fruit Spread-I don’t remember how much—It’s 2020 people!
10 oz. Chocolate frosting-Pamela’s or Miss Jones—whatever is at the store because everyone is baking.

Yield: 8 to 10 servings

Preheat oven to 350°. Use an electric beater to whisk together egg replacer, oil, and water. Then mix in dry ingredients. Don’t over mix. Pour batter into lightly greased two 8” round pans. Bake for 22 to 28 minutes. Remove cake when toothpick comes out almost clean. Let cool.

Use a big cake plate and flip one layer top down—Don’t do what I did and forget to flip the bottom layer. Flop happens! Spread favorite jelly or jam then set other layer top facing up. Spread frosting with a spatula. Hopefully you remembered to take the frosting out of the refrigerator.

Food for Thought:
Do something kind for someone—maybe a stranger. It will fill your well and make them feel they are worthy.

I won’t be posting next week since Christmas is approaching. I will post the following week to do a 2020 wrap up to reflect on what I’ve learned through what I have written particularly since April. Talk soon.

Merry Christmas! And of course, Happy Vegan!

Recipe from blog of

Copyright 2020 Melissa Crismon