Peanut Butter + Walnut Oatmeal Raisin Cookies
The perfect cookie: gluten free, dairy free, plant-based, and a well-rounded sweet + salty, satisfying chewy package of goodness.
Makes approximately 14 cookies
Ingredients
2 cups old-fashioned, rolled oats
1 ½ teaspoon baking powder
¼ teaspoon kosher salt (omit if using salted nut butter)
¼ teaspoon ground cinnamon
⅛ teaspoon baking soda
⅓ cup raisins
¼ cup chopped walnuts
½ cup unsalted natural peanut (or other nut or seed) butter
1 large egg or 1 “flax egg” (3 tablespoons water + 1 tablespoon flax)
1 teaspoon pure vanilla extract
¼ cup local honey
1 tablespoon water, if needed for binding
Directions
Preheat oven to 350 degrees.
Combine oats, baking powder, salt, cinnamon, baking soda, raisins and walnuts into a medium bowl. Mix well, and set aside.
Using a stand mixer, beat peanut butter, egg, vanilla, and honey together. (Alternatively, you can use a hand mixer). Mix in the dry ingredients and mix until well combined
Form balls the size of golf balls, place on cookie sheet, and press flat. Bake for 10-12 minutes until just turning brown.
Enjoy!
