Dairy-free Chewy Oatmeal Raisin and Chocolate Chunk Cookies

I usually, on most days, try to steer clear of cookies. I recently bought a pack of coconut macaroons to use in a pineapple tart recipe, and found myself munching away on almost half the packet - two cookies = 170 cals, which is just really disasterous if you're on a diet or if you're trying hard (like me) not to look like an inverted mushroom.

Having the macaroons reminded me of how much I really like cookies, and why most cookies are really bad for you. A compromise had to be reached - I would make a cookie that could serve as a meal and to offset the cookie urge.

This oatmeal raisin cookie recipe uses no butter or eggs, and relies solely on applesauce and canola oil to keep it moist and chewy. I added chocolate chunks to give off a sense of "decadence" but really, I think these cookies are almost as good as an energy boost as Clif or Luna bars. I'm not a huge fan of vegan baking, but every once in a while, these things really are yumtastic and healthy! Unfortunately, because the cookies are vegan, they won't keep as well, so it's best eaten on the day you bake them and no more than two days later.

Dairy-free Chewy Oatmeal Raisin and Chocolate Chunk Cookies
Makes 10 jumbo sized cookies

2 cups old fashioned oats
1/2 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup dark brown sugar
2 tbsp honey
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup applesauce
1/2 cup canola oil
1/2 cup Thomson raisins
1/2 cup dark chocolate chunks (dark chocolate bar broken into pieces)

Preheat oven to 350°F.

Mix all ingredients in a large bowl, cutting through with a spatula until the dough is moist.

Line a cookie sheet with parchment paper and ladle 1/4 cup of batter on to parchment sheet. Press down to about 1/2 inch thick, and 5 inches in diameter. Bake cookies for about 20 mins until the edges are browned but the center is still soft. Cool on cookie sheet for about 10 mins before transferring to wire racks to cool thoroughly for about 30mins.

Note: If you make smaller cookies, 10mins in the oven will do