- 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
Preheat your oven to 350°F and line a sheet pan with parchment.
If your almond butter is not smooth and runny, microwave for 15-30 seconds until runny.
In a large bowl, combine almond butter, molasses, maple syrup, sugar, soy milk, and vanilla extract and mix until uniform.
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.
Chill dough in the refrigerator for about an hour or until no longer sticky.
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.
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.