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 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 375 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 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 (adds goodness and makes it chewy)
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.
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