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My Favorite Oatmeal Raisin Cookies

Everyone always makes fun of me because I don’t love chocolate… so you can imagine how much I love a good oatmeal raisin cookie! We have finally perfected our oatmeal raisin cookie recipe, and I am so excited to be sharing it with you all in time for summer! These are so quick to whip up, they are so easy to make, and they are gluten free and vegan!

Makes 12

Ingredients

2 T freshly ground flaxseed + 5 T of warm water (set aside to thicken for 5 minutes)
1 cup of organic, gluten-free oat flour (this can be made at home with 1 1/4 cups whole rolled oats in a food processor)
1 cup of whole rolled oats (organic and gluten-free – I like Bob’s Red Mill)
1/2 cup almond flour
zest of 1 lemon (between 1/2-1 T)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp sea salt
1/2 cup creamy organic almond butter
1/4 cup coconut oil (melted)
1/2 cup organic maple syrup
3/4 cup raisins

Instructions

  1. Preheat the oven to 350 F and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5-10 minutes. This is called a “flax egg” and they are a game changer for vegan baking!
  3. In a large bowl, stir together the oat flour, the whole rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
  4. In a medium bowl, combine the almond butter, melted coconut oil, maple syrup, and stir well to incorporate. Stir in the flaxseed mixture/flax egg.
  5. Add the wet ingredients into the dry ingredients and fold until just combined. Then, fold in the raisins.
  6. With a 2 T measuring spoon, scoop 2 T of batter for each cookie and mold into a ball. Line the balls of dough on the baking sheet, and then gently press them into cookie shapes – their shape should not change much at all when baking except for puffing up slightly.
  7. Bake for 10-12 minutes on the middle rack or until the cookies are slightly browned around the edges. They will bake a little more on the pan for 5-10 minutes, and then transfer them to a wire rack to finish cooling. Do not take them off the sheet while they’re still hot, or they could fall apart.
  8. Once completely cooled, store them in glass containers or enjoy them fresh!

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