Serving Size: 10 large oatmeal raisin cookies
- 1 3/4 cups walnuts, toasted (I’ve also used almonds)
- 2 cups regular oats, divided
- 3/4 cup almond flour (I’ve also used Garbanzo Bean Flour)
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup pure maple syrup
- 2 tbsp almond milk
- 3.5 tbsp coconut oil
- 2 tsp pure vanilla extract
- 2/3 cup raisins
- Preheat oven to 350F and grease a baking sheet.
- Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more.
- In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and brown sugar).
- Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed.
- In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary).
- In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor.
- Process until the mixture is thoroughly combined.
- Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands.
- Fold in the 2/3 cup of raisins.
- Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat.
- Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes.
Add Buttercream Frosting for Oatmeal Cream Pies!