Every good recipe begins with a craving. For nearly two weeks nutty, chewy oatmeal raisin cookies have been on my mind. Not just any oatmeal raisin cookie would do! I wanted one healthy enough as to not feel guilty while enjoying, which also contained fatty, savory nuts to satisfy my craving. This led me on a cookie hunt. The recipe below is the culmination of all my favorite vegan cookie renditions; Bananas providing moisture, peanut butter and walnuts packing the protein, and flax-seed holding it all together.
Say hello to your new favorite cookie!
Oatmeal Raisin and Walnut Cookies
Vegan/ Gluten Free
One Bowl 30 Minutes Makes 20-24 cookies
- 2 ripe bananas
- 1/2 cup unsalted creamy peanut butter
- 2 tbsp. honey
- 2 tbsp. melted coconut oil
- 2 tablespoons ground flax + 6 tablespoons water (whisk together and allow to set for 15 minutes)
- 1 tbsp. lemon juice
- 1 tsp. vanilla extract
- 2 cups gluten free rolled oats
- 1 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. baking soda
- 1/2 cup chopped walnuts
- 1/2 cup raisins
1. Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, add pealed bananas. Using a sturdy whisk or fork, mash bananas until smooth then add remaining wet ingredients: peanut butter, honey, coconut oil, flax mixture, lemon juice and vanilla extract. Whisk together well.
3. Add dry ingredients: rolled oats, cinnamon, cardamom, and baking soda. Using a spatula, fold dry ingredients with wet until well combined.
4. Using a 2 tbsp. cookie scoop, scoop and drop cookie dough onto parchment lined cookie sheets.
5. Sprinkle chopped walnuts and raisins onto portioned, uncooked cookie dough. Using a fork, lightly press into dough. Place in preheated oven for 10-14 minutes.
6. Allow to cool for 10 minutes on baking pans. Then, using a spatula, transfer cookies onto a cooling rack for 20 – 30 minutes.
Cookies can be stored in an airtight container at room temperature, or refrigerated, for up to a week.