Frequently asked questions
These cookies are pure goodness: soft and chewy, with just the right scent of cinnamon and chewy pops of sweet raisin in every bite. The key to the flavor? Just the right hint of almond extract seals the deal. Eaters of all kinds love these, and I personally could not believe how delicious they are! They’re great if you’re out of eggs, and perfect for vegan baking. You will swoon! (We hope.)
Refined coconut oil: Refined coconut oil has a neutral flavor; unrefined has more of a coconut-y flavor. Using coconut oil is important for the dough texture, since it is solid at room temperature, similar to butter. Do not substitute vegan butter, since it changes the texture. Neutral oil: You can use grapeseed, canola or vegetable oil; we like to use grapeseed. We have had a few recipe testers that used avocado oil for the neutral oil with good results. Granulated and light brown sugar: A mix of sugars is key for the flavor; the brown sugar adds hints of molasses to the flavor. Do not substitute liquid sweetener; using agave or maple syrup add too much moisture and the texture becomes cake-like. Unsweetened applesauce: Applesauce works instead of egg to hold the dough together and add moisture. Substitute sweetened applesauce if desired. Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Another essential is almond extract, which brings a toasty, complex nuance to the flavor without overpowering it. In our recipe testing, we found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter. All purpose flour, baking soda, cinnamon, and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor. Raisins: You can use any type of raisins, even golden raisins. You can also add ¼ cup finely chopped nuts like walnuts or pecans.
Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18). Non stick cookie sheets are helpful. We recommend using two of these non-stick cookie sheets for the most even bake. Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes (the dough texture is best non-refrigerated).
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container. Store refrigerated for 2 weeks. Allow to come to room temperature before serving. Store frozen for up to 3 months.
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