Vegan GF Oatmeal Raisin Cookie
I've been on searching for and trying to create the most perfect oatmeal raisin cookie recipe for years so you will have to excuse my surprise that the most perfect one I have made is actually completely vegan AND gluten-free! And I found it through a friend of a friend's Instagram, @bethanywojetch, and wanted to share it with you all because they are SO GOOD. And the best part is, you likely have most of these ingredients on hand always to quickly whip up a batch. They are perfect for kids because they are sweet but they will never know they are actually protein-rich and healthy. But the texture is the elusive chewy crunch of dreams. And you can also switch the raisins out for a vegan chocolate chip instead if you have fussy raisin haters in your life, (boo they suck).
Preheat the oven to 350 F
You will need:
3/4 Cup organic peanut butter
1/4 cup Artisan raw walnut butter with cashews, (totally obsessed, you can buy it at Erewhon).
1 Flax egg (1 tbsp flaxseed, 2.5 tbsp water, let it sit together until thickened)
1/2 Cup organic maple syrup
1 1/2 Cups organic quick cook oats
2 Scoops of vital proteins collagen powder
1 Tsp baking soda
1 Tsp cinnamon
1 Tsp vanilla extract
1/2 Tsp Himalayan pink salt (I only use this for baking)
1/2 Cup raisins or vegan chocolate chips
These are the easiest cookies to make. Dump it all together in a big bowl. Stir to combine. Spoon out one large tablespoon at a time on to a lined baking sheet. They don't spread much so you can put them a little closer together than with chocolate chip cookies. Bake for 12-15 minutes until they look like they have a hard shell on the outside but gooey in the middle. Leave on the baking sheet to firm up and cool slightly for 15-20 minutes until you are ready to serve them.
Enjoy these chewy bites of peanut-y, oat-y heaven.