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.
Course: Cookies, Dessert
Cuisine: Gluten-Free, plant-based, Vegan
1cupnatural drippy almond butter, thoroughly stirred before measuring*
2teaspoonspure vanilla extract
1 ¼cupsoat flour
½cupold-fashioned rolled oats
1 ½teaspoonsaluminum-free baking powder
½teaspoonfine sea salt
¼cupplus 2 tablespoons filtered water
½cupraisins, 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 ½-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.
*Avoid using the dense, dry portion of almond butter that collects at the bottom of the jar.