Do you have a favorite cookie?
And a preferred cookie texture?
I feel like any sane human being has veryyyy specific cookie preferences.
For instance, I like my cookies about 1/4 inch thick, with a fairly crisp exterior and chewy center. And they have to be FRESH. Small batch is where it’s at! After 48 hours tops, throw ’em to the birds. True story. . . . Or maybe stir into ice cream? The latter is probably your better option 😉
Also, fun fact: Although I am typically a dessert purist, I totally dig a whimsy, innovative cookie. As long as it has the chewy texture I love, a playful combination of flavors and mix-ins is the way to go! Although, I won’t turn down a classic chocolate chip, snickerdoodle or white chocolate macadamia either 😉
If you haven’t noticed, I also like my food wholesome. And cookies are no exception.
My mom makes the very best oatmeal chocolate chip cookies (with flaxseed!), so having oats in my cookies is very nostalgic and comforting for me. Also, a cookie is not a cookie without cinnamon. The more, the merrier. My thought process: Another teaspoon, yep, keep going . . . actually just grab the tablespoon. Cinnamon is my jam.
So as an ode to two of my favorite cookies, and inspired by this recipe courtesy of bad-ass girl boss & baking fairy, Sarah, I present to you these Cinnamon Oatmeal Raisin Cookies!
The ingredient list may seem peculiar, but I promise nut/seed butter creates the kind of cookie dough dreams (and glowing, healthy bodies) are made of. So grab your whisk and preheat your oven, my friends!
Cinnamon Oatmeal Raisin Cookies (Flourless, Nut-free & Vegan)
Make approximately 10 cookies
2 tbsp green banana flour (will also work with arrowroot or buckwheat flour)
3/4 c rolled oats
1 tsp baking powder
3/4 tsp ground cinnamon
1/3 c organic raisins
Optional: 2 tbsp ground flaxseed
1/2 c sunflower seed butter, or any nut butter
3 tbsp maple syrup
2 tbsp melted coconut oil
3 tbsp applesauce, or additional seed/nut butter
1/2 tsp vanilla extract
Optional: powdered coconut sugar mixed with a pinch of cinnamon for coating
Mix the dry ingredients in a large bowl.
In a separate bowl, whisk the wet ingredients to form a sauce.
Add the sauce to the dry mixture and mix well with a wooden spoon (or use your hands!)
Roll the dough into about 10 balls, coat in cinnamon sugar (optional), transfer to a parchment lined baking sheet and press down to flatten the cookies slightly. For cakey cookies, leave them more rounded. For chewier cookies, flatten them more.
Bake at 350 degrees for 12 minutes or until bottoms and edges are golden.
Allow cookies to cool before transferring to an airtight container.
Store at room temperature for 3 days, or up to 7 days in the fridge. Enjoy for breakfast, an afternoon snack or wholesome dessert.