"Chewy vegan oatmeal raisin cookies made healthier with oat flour, almond butter, and natural sweeteners. One bowl, 12 ingredients, and gluten and oil-free!"
One Bowl Oatmeal Raisin Cookies
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Prep time: 15mins
Cook time: 11mins
Serves or Makes: 6 cookies
Recipe Card
ingredients
- 2 1/4 tablespoons almond butter
- 3/4 teaspoon molasses
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon soy milk
- 3/4 teaspoon vanilla extract
- 1/2 cup, plus 1 tablespoon rolled oats
- 3 tablespoons oat flour
- 3 tablespoons almond flour
- 3/8 teaspoon baking soda
- 1 1/2 teaspoons corn starch
- 6 tablespoons raisins
Method
Step 1
Preheat your oven to 350°F and line a sheet pan with parchment.
Step 2
If your almond butter is not smooth and runny, microwave for 15-30 seconds until runny.
Step 3
In a large bowl, combine almond butter, molasses, maple syrup, sugar, soy milk, and vanilla extract and mix until uniform.
Step 4
Add in oats, oat flour, almond flour, baking soda, and corn starch and mix until a smooth dough forms. If your dough is still dry, add in more milk 1 teaspoon at a time as needed. Fold in raisins.
Step 5
Chill dough in the refrigerator for about an hour or until no longer sticky.
Step 6
Scoop 2 tablespoons of cookie dough and roll into a ball. Place on sheet pan and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake for 11 minutes.
Step 7
Let cookies cool for 1-2 minutes on the sheet pan, then transfer to a cooling rack. Let cool completely before serving. Store leftovers in an airtight container at room temperature up to 3 days.