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A turquoise plate with some almond butter oatmeal cookies.

Chewy Almond Butter Oatmeal Cookies with Raisins

Author: Plantbasedredhead
These almond butter oatmeal cookies with raisins are vegan (eggless & dairy-free), made without flour (gluten-free), and sugar-free - but sweet and tasty.
5 from 2 votes
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Prep Time 12 minutes
Cook Time 18 minutes
Additional Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine International
Servings 12 cookies
Calories 163 kcal

Useful equipment

Ingredients
 
 

  • 2 cups oats approx. 220 g (rolled or quick oats) - divided into 1 cup and 1 cup
  • 2 tbsp flaxseeds
  • ½ cup raisins approx. 85 g or 3 oz
  • 1 tbsp baking powder
  • ½ tsp ground cinnamon
  • 1 pinch salt
  • 1/8 to 1/4 tsp ground vanilla bean powder *)
  • 3/4 cup vegan milk 180 g or ml, e.g. oat milk
  • 10 pitted dates approx. 85 g or 3 oz
  • 5 tbsp almond butter approx. 100 g or 3.5 oz (I use white one from blanched almonds, but I am sure that any other pure almond butter or nut butter would work).

Instructions
 

  • Preheat the oven to 180 degrees (355 F) top and bottom heat.
  • In a small blender, blend 1 cup of rolled oats with 2 tablespoons of linseed until both are finely ground.
  • Now place the ground oats and linseed in a bowl, with the other dry ingredients (the cup of whole oats, raisins, baking powder, cinnamon, salt, vanilla), and mix with a spoon.
  • Blend the milk, dates, and almond butter in the blender jug from before until creamy (and be sure to taste this delicious mixture!).
  • Pour the milk-date-almond cream into the bowl with the dry ingredients and stir with a spoon.
  • Now form small balls (about the size of a golf ball) and place them evenly on a baking tray lined with baking paper (three rows of four). I form the balls by hand and have a bowl of water ready to moisten my hands in between (otherwise it gets too sticky).
  • Flatten the dough balls with a fork to a thickness of approx. 1 cm, which is a bit less than 1/2 inch (check out the photos above). Have a small bowl or cup of water ready and dip the fork from time to time, otherwise, it will stick to the cookie.
  • Bake on a medium heat for approx. 18 minutes, until the edges are just starting to brown. The cookies will still be soft on the inside.
  • Open the oven door and leave the cookies to cool for approx. 20 minutes.

Notes

  • If not eaten immediately, store in an airtight container in the fridge for up to three days (they taste the best fresh and slightly chilled).

Nutrition

Serving: 1cookieCalories: 163kcalCarbohydrates: 23gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 122mgPotassium: 214mgFiber: 4gSugar: 2gVitamin A: 32IUVitamin C: 0,4mgCalcium: 127mgIron: 2mg