A Puerto Rican delicacy called mofongo is made of fried plantains. It is traditionally prepared by mashing fried green plantains with broth, garlic, olive oil, and bacon or pork crackling pieces in a pilon, which is a wooden mortar and pestle. This variation is fully vegan. Everyone appreciated it, and it was excellent!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup raisins
- ½ cup hot water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups quick cooking oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup packed brown sugar
- ½ cup chopped walnuts
- 2 eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Soak raisins in hot water; set aside.
- In a large bowl, sift flour with soda, salt, and spices. Blend in rolled oats, sugar, and nuts.
- In a separate bowl, beat eggs with a fork and add oil, vanilla, raisins, and water mixture; pour into flour mixture, stirring until well mixed. Drop by rounded spoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 13 minutes in the preheated oven, or until the edges are golden.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 80 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I should have read the reviews. I followed the recipe exactly, but it’s not like a traditional oatmeal cookie. It has more of a bread, or biscuit consistency. You’ll like it, if that’s what you want.
I followed the instructions but came out too runny and not at all what hoped for
Good cookie, easy to make but I substituted the oil with melted butter! And they are nice and soft BUT not very sweet! I think next time I will add either more brown sugar or white sugar and more raisins ❤️!
I am old so I do not like crispy, crunchy cookies. These were soft and satisfying. I was delighted to find the cookies slid right off the cookie sheet without greasing and/or parchment paper. Thank you. This recipe is a keeper for me.
It was very easy to make
it was delicious, i couldn’t stop eating them! it was sooo easy to make. and most people would have the ingredients in their pantry. 5 STARS!!!!
it came out really nice!
I had to hurry and give some away and put the rest in the freezer because they were so good I didn’t want to eat them all. The dough was sticky and I was worried they would stick to the pan but they didn’t. These seem healthier so I had some for breakfast with my tea.. I did add some dried dates to the recipe.
Countless batches…eight years after my first review: I am now baking these gems at 10 minutes and 30 seconds and I am using a round measuring TABLESPOON to scoop them out. Best results so far. I recommend using either fresh nutmeg or high-quality jarred nutmeg. I use a mixture of whole-grain spelt flour and white spelt along with oat flour. I substituted spoonfuls of these flours with a T of almond flour and a T of rye flour (healthiest). Results: Fantastic : D 2008 Review: I consider myself to be a great cook but at the most a mediocre baker. That’s why I am SO HAPPY with this recipe! The cookies were scrumptious! These are the changes I made based on previous reviews and other research on cookie making: 1) Substituted 1/2 cup craisins and 1/2 cup chocolate chips for raisins. 2) Used 1/2 teasp fresh-grated nutmeg and 1 1/2 teasp cinnamon instead of 1+1. 3) Used 1/2 cup oat flour + 1/2 cup whole wheat flour + 1 cup high gluten flour (to promote chewiness) instead of two cups of regular flour. 10 minutes was the perfect baking time.
. I made these cookies today and follow the directions to the T. I do not like them they’re not sweet enough and they’re cakie, I definitely would not recommend them and I would never make them again and oatmeal cookies are my favorite
I didn’t use raisins or walnuts but I will definitely make it again
I made this and it was YUUUMMMMMYYY. I didn’t have any nutmeg so I doubled up on cinnamon. also didn’t have any raisins or walnuts so I omitted the walnuts and substituted the reasons for small hucks of fresh apple. OMGN they are SO good. Not too strong and not too weak of a flavour. Perfect.
This recipe as far as a soft oatmeal cookies spot on, however, needs at least 1/2 cup of white or brown to be added to this recipe. If you like a less sweet cookie, this is the recipe for you.
Will not make again…too muffin like…..soft…..we like our cookies crisp
I didn’t care for these cookies. They turned out dry and bland.
So, I’m a vegan, and I’ve been toying around with vegan-izing non-vegan recipes. I subbed 2 tablespoons of cornstarch and 4 tablespoons of water for the eggs. I also used 1/2 a cup of cranberries and 1/2 cup of vegan chocolate chips instead of a cup of raisins. Even the house’s pickiest eater loved them!
I made these cookies and they came out dry. On top of that it was clearly not enough sugar. I added chocolate chips for extra flavor and that was all I could taste including the nutmeg.
I am a Pastry Chef and was experimenting with new online recipes.. I don’t usually write reviews but, please do not attempt this recipe. I followed the recipe to the T.. pastry chef- precise measurements are the key! I came out with a spongy creamed oatmeal cake-like something. Bad mouth feel, flavor off and just flat out not good!
I live alone so I halved the recipe and excluded the raisins. Great cookies. This will be one of my favorites.
could have used from some chocolate chips or nuts, but I was out, otherwise soft & chewy, and more importantly, EASY!
Was dissapointed. They did not spread out like they should, and also did not have much flavor. Will not make again!