Apple Oatmeal Raisin Cookies
Celebrate the season’s bounty with soft, vegan, gluten-free cookies.
Move over apple pie! These apple oatmeal raisin cookies combine the flavors of fall with a hint of sweetness. The perfect solution for using up your apple-picking bounty, making these gluten-free, vegan cookies should be next on your fall bucket list. The only downside is that they go really well with a cup of hot coffee in the morning, so they may not last all day (you’ve been warned). #bakeitup
Serves: 24-28 cookies
2 tablespoons ground flaxseed plus 4 tablespoons warm water
1 ½ cups oat flour (to make: blend together ~2 cups whole oats in food processor into a fine flour)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
½ cup creamy almond butter
¼ cup coconut oil, melted
¼ cup applesauce
1 teaspoon vanilla extract
½ cup Truvia brown sugar blend (I substituted ½ cup coconut sugar)
1 cup whole rolled oats
¾ cup finely chopped apple
½ cup chopped walnuts
¼ cup raisins
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. In a small bowl, combine flaxseed and water. Set aside to thicken for 5 minutes.
3. In a large bowl, stir together the oat flour, baking soda, cinnamon, and salt.
4. In a medium bowl, combine the almond butter, coconut oil, applesauce, vanilla, and brown sugar. Add the thickened flaxseed mixture and stir well.
5. Stir the whole rolled oats, apples, walnuts, and raisins into the dry ingredients (large bowl). Add the wet ingredients to the dry ingredients and stir well. Note: batter will be thick and sticky.
6. Drop rounded tablespoons onto the baking sheet and press down slightly. Bake for 12-15 minutes until the bottoms are nicely browned. (Note: do not under-bake or cookies may fall apart). Remove from the oven and let cool on the baking sheet for 5 minutes before cooling completely on the wire rack.