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

  1. Preheat oven to 350 degrees.

  2. Combine oats, baking powder, salt, cinnamon, baking soda, raisins and walnuts into a medium bowl. Mix well, and set aside.

  3. 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

  4. Form balls the size of golf balls, place on cookie sheet, and press flat. Bake for 10-12 minutes until just turning brown.

Enjoy!

RecipesMaggie WehriSnacks, DessertsComment