Recipe: Oatmeal Almond Butter Cookies
I hate to keep a good recipe to myself, so now that the Group Spring Cleanse has come and gone, I’m ready to share one of the recipes from the meal plan. What I love about this recipe is that it’s a filling, balanced snack without any added sugar, but it satisifes a sweet tooth. The trick is blending soaked raisins with water to produce a whole foods sweetener. This is one time you can truly feel satisfied and nourished from a cookie!
Oatmeal Almond Butter Cookies
Makes: 1 dozen
1 cup rolled oats, divided
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup golden raisins, soaked in warm water at least 10 minutes, drained and liquid reserved
1/2 cup almond butter
1 teaspoon pure vanilla extract
1/2 cup dark raisins
¼ cup chopped pecans
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Pulse 3/4 cup of the rolled oats in a food processor until finely ground. In a large bowl, whisk oat flour with cinnamon, nutmeg, baking powder and salt until combined. Place soaked golden raisins and 1/4 cup soaking liquid in the food processor. Process until smooth. Add almond butter and vanilla. Purée until creamy. Combine raisin mixture with dry ingredients and add dark raisins, pecans and remaining 1/4 cup rolled oats. Mix thoroughly to combine until all of the oat flour is absorbed.
Drop heaping teaspoons of dough onto the prepared baking sheet, spacing each cookie about 1-inch apart. Gently flatten each cookie with the back of a spoon. Bake the cookies for 10-12 minutes, or until the bottoms are lightly browned.