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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Oatmeal Raisin Cookies

Our soft-baked oatmeal raisin cookies are high in fiber and contain no refined fats, making them an excellent option for lunch boxes, parties and on-the-go snacking.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yield: Makes 16 Cookies

Notes:

Fresh cookies will keep for 2-3 days in an airtight container. You can also freeze the cookies in ziplock bags for up to 1 month so they are ready when you need them. Just remove them from the freezer 3-4 hours before eating to allow them to defrost.

For the Soy-Free Version: Use rice or almond milk instead of soy.

Ingredients:

  • 1/4 cup sunflower or almond butter
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple or date syrup
  • 2 tbsp. rapadura sugar
  • 2 tbsp. plant-based milk (soy, almond or rice)
  • 1 cup whole wheat flour
  • 2/3 cup rolled oats
  • 1 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/3 cup raisins

Instructions:

  1. Preheat oven to 200°C / 390°F. Line a baking tray with non-stick baking paper.
  2. Combine almond butter, applesauce, maple or date syrup, sugar and milk in a mixing bowl. Whisk until well combined and smooth.
  3. Sift in the flour, then add remaining ingredients to the bowl. Stir until well combined. (The cookie dough should have a firm but sticky consistency.)
  4. Place heaped dessert-spoons full of cookie dough about an inch apart on the baking tray. Flatten them on top until they are approximately 1/2 an inch thick. Bake for 12-15 minutes.
  5. Remove from the oven, and allow cookies to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.