Easy, one bowl, vegan oatmeal raisin almond butter cookies that are perfectly chewy, sweet, and one incredible snack or dessert–especially with a glass of cold non-dairy milk!
- 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water)
- 1/3 cup virgin coconut oil, softened
- 1/2 cup almond butter (or sub sunflower seed butter, tahini, or nut/seed butter of choice)
- 3/4 cup coconut sugar
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- 1 1/4 cups light spelt flour, plus more if needed
- 1 cup rolled oats
- 2/3 cup raisins
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flax and water in a large mixing bowl. Set aside for a couple of minutes to thicken.
- To the bowl, add coconut oil, almond butter, coconut sugar, maple syrup, and vanilla. Cream using an electric mixer, or a whisk if you do not have a mixer.
- Add the baking soda, cinnamon, salt, flour, rolled oats, and raisins, stirring well after each addition.
- If the dough seems too sticky, add more flour, a tablespoon at a time, until the consistency is such that you can roll it into balls without it sticking to your hands too much. If the dough seems too dry, add some non-dairy milk, a tablespoon at a time, until the desired consistency is reached. (I find that the consistency of the dough varies based on how runny your nut butter is, hence these instructions!)
- Roll the dough into golf ball-sized balls and place on the prepared baking sheets. You should have 20-24 balls. Press down lightly with wet fingers to prevent sticking.
- Bake for 10-12 minutes. Let cool for a few minutes on the pans before transferring to a wire cooling rack.
If you don’t have any light spelt flour, you can try using whole spelt or whole wheat flour. The cookies will be more dense, but they should still turn out well.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: vegan oatmeal raisin cookies