What you need:
- 2/3 cup raisins
- Hot water
- 1-1/3 cups unbleached flour
- 1-1/3 cups rolled oats
- 1 cup turbinado sugar
- 2 teaspoons baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/3 cup safflower oil
- 3 tablespoons brown rice syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 pint frozen non-dairy dessert flavor of choice
- Optional garnishes: toasted coconut, chopped nuts, vegan chocolate chips, or candies
What you do:
- Place the raisins in a bowl, cover with hot water, and set aside to plump. In a large bowl, place the flour, rolled oats, sugar, baking soda, cinnamon, and ginger, and stir well to combine. Drain the raisins, saving the soaking liquid, and add them to the dry ingredients. Place 4 tablespoons. of the soaking liquid in a small bowl, add the remaining cookie ingredients, and stir to combine. Add the wet ingredients to the dry ingredients and stir well to combine.
- Line two cookie sheets with parchment paper. Using your hands, shape the mixture into 24 1-1/2-inch balls. Place 12 balls on each cookie sheet, and flatten each slightly. Bake at 350 degrees for 10 to 12 minutes or until lightly browned around the edges. Allow the cookies to cool for 2 minutes before transferring to a rack to cool completely.
- Remove the non-dairy dessert from the freezer and allow it to soften for 10 to 15 minutes. To assemble the softies, place a small scoop of the softened frozen dessert on the flat side of one of the cookies, place another cookie flat side on top of the sorbet, press gently to sandwich the cookies together, and then roll the edge in your choice of garnishes. Repeat the procedure with the remaining cookies and frozen dessert.
- Place the softies in the freezer to harden before serving. They can be individually wrapped or placed in an airtight container and stored in the freezer for 3 to 4 days.