Oatmeal-Raisin Cookies with Almond Butter

Prep Time

25 minutes

Cooking Time

14 minutes

Yields

18 Cookies

Ingredients (all organic if you can!)

  • 12 Medjool Dates, soaked overnight*
  • 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 1 ½ cups gluten free rolled oats*
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 2 flax eggs (or eggs)
  • ¼ cup plus 2 tablespoons almond butter
  • 2 teaspoons pure vanilla extract
  • 1/2 cup raisins*
  • 1/2 cup chopped walnuts

Directions

  1. Place the dates in a small bowl, cover them with water and soak overnight.
  2. The next day – Preheat oven to 350 degrees
  3. Line large baking sheet with parchment paper
  4. Drain the dates and reserve the soaking water.
  5. In a medium bowl, add together the oat flour, the rolled oats, the baking powder and the cinnamon.
  6. In a food processor, add the dates, 2 tablespoons of the soaking water, the almond butter, the flax eggs, and vanilla – process until well blended.
  7. Add the oat mixture into the food processor with the date mixture and process (on dough setting) until blended together. You could also do this step by hand.
  8. Either transfer to a bowl or just take the blade out of your food processor, depending on the type of food processor you have. Fold in the raisins and walnuts.
  9. Measure rounded tablespoons of mixture and put on cookie sheet, about 1” apart. (These will not spread but you want to have enough room to flatten them out.)
  10. Flatten out cookies to about 1/4 inch with a spatula, moistened with the date water. (You can also use your fingers moistened with the date water.)
  11. Bake for 13-14 minutes or until just starting to brown. Bake longer if you want them less soft, but watch so they don’t burn.
  12. Allow cookies to cool completely before storing. These cookies freeze well! (And not bad when eaten right out of the freezer!!!)

*Notes

DATES – are NOT considered an added sugar. When you soak the dates, put enough water just to cover. Then when you drain them to make the cookies, reserve the water so that you can use it in your cookies.

OAT FLOUR AND OATS – Oats are gluten free naturally but may come into contact with gluten during processing. To ensure your cookies are truly gluten-free, make sure you buy oats that state “gluten free” on the label. You can buy oat flour or you can make your own by grinding your oats in your food processor until fine.

RAISINS can be replaced, totally or by half, with chocolate chips – the darker the chocolate, the lower the sugar content!

These cookies can be stored in the freezer for up to 3 months. HA! I think they can… but I’ve NEVER tested this theory.

Borrowed this recipe from my sister, Judy!