Inspired by Oh She Glows, these oatmeal raisin cookies are truly the tastiest treats! They’re crispy on the edges and chewy in the center. Perfection.Made with hearty ingredients like raw oats & spelt flour, these cookies (and the dough) could & should be consumed by the dozen this holiday season.
Ok, maybe not by the dozen, but you get the picture.
The richness of toasted nuts and the depth of flavor from molasses & spices come together in a delightful treat that, dare I say, reins above all other oatmeal cookies. Oh, and these cookies also happen to be vegan! Do yourself a favor and give these low-glycemic, vegan cookies a go.
- 1 & ¾ cups walnuts, toasted
- 2 cups old fashioned rolled oats (not quick oats)
- ¾ cup spelt flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1/4 cup pure maple syrup
- 1 tsp unsulphured molasses
- 2 tbsp almond milk (or water)
- 3 ½ tbsp. coconut oil (melted)
- 2 tsp vanilla extract
- 2/3 cup raisins (or dark chocolate chips)
- Preheat oven to 350 (Fahrenheit) & prepare a baking sheet
- Place the raw walnuts on a baking sheet and toast the walnuts in the preheated oven for about 10-12 minutes. The nuts should be golden in color, but be careful not to burn them. Once toasted, remove the walnuts from the oven and let cool for a bit.
- Place the toasted walnuts into a food processor (or blender) & pulse until finely ground. In a large bowl, mix together the dry ingredients (flour, baking soda, 1 cup oats [not the full 2 cups], cinnamon & nutmeg, and coconut sugar). Add these ingredients to the food processor containing the nuts and process until fully mixed, about 30 seconds. In another bowl, combine the wet ingredients (coconut oil, almond milk, maple syrup, molasses, & vanilla), and then pour into the food processor. Process until the mixture is completely combined, then dump the mixture from the food processor into a large bowl. Stir in in the remaining cup of oats & 2/3 cup of raisins with a large spoon.
- Take about 2 tablespoons of dough and form into a ball, then place the ball of dough on the prepared baking sheet. Flatten the dough until it’s a small disk about ½ inch thick. I’ve found that scooping the dough works best using an ice cream scooper. Bake for 10 minutes at 350 and no longer. Remove the baking sheet from oven and cool for a few minutes before transferring the cookies onto a cooling rack to cool completely.