Ingredients: |
Ingredients: 1 – ¾ c. walnuts, toasted
2 c. regular oats, divided
¾ c. white Kamut flour (other flours probably work!)
½ c. Sucanat (or brown sugar)
1 tsp baking soda
½ tsp cinnamon
½ c. pure maple syrup
2 tbsp almond milk
3 ½ Tbsp coconut oil
2 tsp pure vanilla extract
2/3 c. raisins
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Directions: |
Directions:1. Preheat oven to 350F and grease a baking sheet.
2. Place 1- ¾ c. 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.
3. 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.
4. In a medium-sized bowl, mix together the flour, baking soda, 1 c. oats, cinnamon, and Sucanat (or brown sugar).
5. Add these dry ingredients to the food processor and process for about 20-30 seconds until mixed.
6. In a small bowl, add the coconut oil and microwave for 20 seconds to soften (if necessary).
7. 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.
8. Remove bowl from processor and dump contents into a large bowl.
9. Mix in the remaining 1 c. of oats by stirring or with hands. Fold in the 2/3 cup of raisins.
10. For each cookie, take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet.
11. 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. |
This recipe for The Ultimate Vegan Oatmeal Raisin Cookie is from