Oatmeal Raisin Cookies

Photo: Oatmeal Raisin Cookies
Warm cinnamon, ginger, and orange zest combine deliciously with oats and wholesome spelt flour.
Yield
2 1/2 Dozen
Vegan
Soy-Free
Desserts
Ingredients
  • 2 cups toasted walnuts, pecans, or hazelnuts
  • 2 cups whole oats, divided
  • ¾ cup whole-grain spelt flour
  • ½ cup sucanat
  • 1 teaspoon baking soda
  • 1 teaspoon each cinnamon and dried ground ginger
  • ¼ teaspoon sea salt
  • ¼ cup ground flaxseeds
  • ¼ cup non-dairy milk
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 1 cup raisins or zante currants
Instructions
  1. Preheat oven to 350º and line a baking sheet with parchment paper.
  2. Add nuts to food processor and pulse until finely ground. Add 1 cup oats, flour, sucanat, baking soda, spices, and salt. Pulse again to break up oats.
  3. In a small bowl whisk the flaxseeds with the non-dairy milk until gooey. Add maple syrup, oil, vanilla, and orange zest. Whisk until smooth.
  4. Add liquid ingredients into processor and pulse to combine. Add to large bowl with remaining oats and raisins. Mix to combine.
  5. Using slightly damp hands, roll one heaping Tablespoon of dough into a ball, then press onto baking sheet.
  6. Bake for 10 minutes. Let cool on baking sheet, then move to cooling racks. Enjoy!