Ready to be a kid again? These oatmeal raisin cookies will have you sneaking seconds and thirds and fourths as the adult in you attempts to justify the empty plate of treats sitting in front of you. Grandmother always did make the best oatmeal raisin cookies, and this recipe is sure to take you back to your childhood days of visiting grandma’s house.
These cookies are 100% plant-based, oil-free, and made with whole grain products. Hence, they are packed with wholesome fiber, and made with lots of love. Hope you enjoy every bite!
No-Oil Oatmeal Raisin Cookies
Prep time: 15 minutes
Cook time: 15 minutes
1½ cups oat flour
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup turbinado sugar
1/4 cup almond milk
1/2 cup 100% all-natural peanut butter (no-oil, no-sugar added)
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1/2 cup old-fashioned rolled oats
2/3 cup raisins
Preheat oven to 350 degrees F.
To make oat flour put 1½ cups of old-fashioned rolled oats into high-powered blender and blend until it turns into a flour consistency.
In mixing bowl add oat flour, whole wheat flour, baking soda, cinnamon, and nutmeg together. Whisk ingredients together until well mixed.
In separate large mixing bowl add sugar, almond milk, peanut butter, vanilla extract, and applesauce together and mix well until all ingredients are of the same smooth consistency.
Slowly add dry ingredients to large mixing bowl with wet ingredients, mixing with a fork as you go. Add rolled oats and raisins. Mix well. You should have a thick cookie dough mixture at this point.
On parchment-lined baking sheet place a small dollop of cookie dough about 1-inch apart from one another. Bake for 15 minutes. Let cool for approximately 5 minutes before serving.
Note – You can substitute any plant-based milk in place of the almond milk if you’d like. You can also substitute any plant-based nut butter in place of the peanut butter if you wish.
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