These vegan oatmeal raisin almond butter cookies are made with just 7 ingredients (plus salt + water)! They’re nutty, chewy, and packed with vitamin e and fiber.
St. Patty’s day is nearly upon us, and although you won’t find a green-tinged recipe around these parts this year, I come to you bearing oatmeal raisin cookies that could masquerade as a sweeter version of Irish soda bread.
Of course, this is all entirely coincidentally and not at all planned. Totally serendipitous. A happy accident, if you will.
Planned or unplanned, these cookies are nothing short of delicious. They’re made with just seven simple ingredients (plus water + salt for those who are counting) and come together in a flash.
To make them, you’ll start by creaming together coconut sugar, almond butter, and vanilla until fluffy(ish).
Then, you’ll add oat flour, oats, baking powder, sea salt, and water, and beat again.
Finally (as if there are SO many steps in this cookie-making process), you’ll add half a cup of raisins and mix again to incorporate.
Once the dough is ready, use a cookie scoop or small ice cream scoop to scoop out mounds of the sweet stuff. Drop the dough mounds onto a lined cookie sheet (or two—you’ll likely need two).
Then, bake the cookies for just 10 minutes, or until they appear set.
As you might have noticed, the pre- and post-bake shots of these cookies don’t look a whole lot different from one another other than a subtle loss of glossy sheen. For this reason, be sure to rely on baking time and your gut instinct rather than look when deciphering doneness.
Once the cookies are done baking, let them cool completely on the pan. I know, I know. Cooling is a cruel and all-too-usual form of baking punishment. But your patience will be rewarded with sweet, chewy, delectably gooey vegan oatmeal raisin cookies.
Pile ’em high. ✌🏻
Vegan Oatmeal Raisin Almond Butter Cookies
- 1 cup coconut sugar
- 1 cup natural drippy almond butter, thoroughly stirred before measuring*
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons filtered water
- 1/2 cup raisins, plus more for topping if desired
- Preheat oven to 350F. Line two large cookie sheets with parchment paper.
- In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 2 minutes using a stand mixer fitted with the paddle attachment.
- In a small mixing bowl, whisk together the oat flour, oats, baking powder, and sea salt. Place the bowl next to the mixer.
- With the mixer off, add the oat flour mixture. Then, pour the water over the oat mixture and begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist crumbles as it moves around the mixing bowl. Add the raisins and briefly mix again to incorporate.
- Use a 1 1/2-tablespoon cookie scoop to scoop out and tightly compact mounds of the dough. Transfer each mound to the pans, keeping about an inch of space between each. You should have about 20 mounds of dough. If desired, top each with another raisin or two.
- Bake for 10 to 12 minutes, or until the cookies appear set. Do not over-bake. These cookies barely spread at all, so go with your gut and baking time rather than look.
- Let cool completely on pan.
- I recommend storing these cookies in the refrigerator.