Just like the “real” kind, these oatmeal raisin cookies are super soft and sweet, but without the dairy, gluten or refined sugar. Very quick and easy to make as well. Let me know what you think!
I top each cookie with a candied walnut, for a little crunch. But the cookies are great by themselves too.
- 3/4 cup shelled walnuts or walnut pieces
- 1/4 cup pure maple syrup
- 2 tablespoons of vegan butter (I use Earth Balance, they have a soy free version as well)
- 2 tablespoons of ground flax seed
- pinch of salt
In a pan, heat up the butter and syrup on medium heat until hot. Add in the walnuts, turn to low heat and stir constantly until the nuts are caramelized, usually about 10 minutes. Add in salt and flax seed and stir for a few more minutes. Take off heat and set aside.
OATMEAL RAISIN COOKIES
- 1 cup gluten free rolled oats (I use Bob’s Red Mill)
- 1/2 cup gluten free oat flour (I use Bob’s Red Mill)
- 1/2 teaspoon ground cinnamon
- 1/3 cup pure maple syrup (I prefer dark syrup)
- 1/4 cup virgin unrefined coconut oil
- 2 tablespoons unsweetened apple sauce
- 1/3 cup unsweetened coconut milk (I always look for BPA free cans – Erewhon or Whole Foods have great options!)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup raisins
Pre-heat oven to 350 degrees.
Mix dry ingredients in one bowl. Mix wet ingredients in another bowl and combine with the dry ingredients. Add in raisins and mix. Cool the dough in the fridge for 5-10 mins, so it’s easier to roll. Take a spoonful of dough and roll into balls. Flatten out each ball a little bit, since these cookies won’t spread much, and place on a baking sheet with parchment or silicone mat. Top each each cookie with a candied walnut. Bake for 15 mins at 350 degrees.