Soft Oatmeal Cookies (Macrobiotic & Vegan)

Soft Oatmeal Cookies (Macrobiotic & Vegan)

These soft oatmeal cookies are made from 100% whole wheat flour. They're a recreation of a vegan cookie I found in Zen Bakery in LA. I changed the spice to cinnamon to suit my taste. They're loved by non-vegans and non-macrobiotics as well.

Ingredients: makes 10

60 g
Whole wheat flour
70 g
Canola oil
1.5 tablespoon
Apple juice
150 ml
1 teaspoon
Raisins (or cranberries)
45 g
Roasted walnuts (or almonds)
30 g
Baking powder
1/3 teaspoon


1. Mix together all of the ingredients until no longer floury. Use a spoon or ice cream scoop to place 10 scoops of dough onto a baking pan. They don't expand upon baking, so create your desired thickness by pressing down on them from the top.
2. Bake in the oven at 190℃ for 18 minutes. Be careful not to burn the bottoms.
3. Once they've baked, leave them on the baking tray for 5 minutes, then transfer them to a rack. This will make them soft. They're even softer the next day.
4. Using baking soda instead of baking powder makes them even softer. Use about half a teaspoon. These are also delicious with almonds (crushed or powder type) for the nuts. They're also good without dried fruit.
5. One of my friends who's expecting a baby soon has been enjoying these as well. I definitely recommend them over oily snacks when you're hungry.

Story Behind this Recipe

These cookies at Zen bakery were delicious. A friend asked me to recreate them, so through trial and error, I finally arrived at this recipe.