ABOUT THE RECIPE:
These cookies have an appealing crispy crunch, along with an enticing almond flavor thanks to almond butter, which acts as a binder. (For a triple-almond treat, serve them with a tall glass of cold almond milk.) Not a fan of almond butter? You can use sunflower butter, cashew butter, or peanut butter in place of the almond butter!
Makes 15 to 20 cookies
INGREDIENTS:
3⁄4 cup rolled oats (use gluten-free if needed)
1⁄2 cup whole wheat flour (see note for gluten-free option)
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup brown sugar
1⁄3 cup vegan buttery spread, at room temperature
3 tablespoons almond butter (see note for substitutes)
1⁄2 teaspoon vanilla extract
1⁄4 cup almond milk, soy milk, oat milk, or your preferred variety of dairy-free milk, plus more as needed
1⁄2 cup raisins
1⁄2 cup vegan dark chocolate chips
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Put the oats, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Put the brown sugar and vegan buttery spread in a medium bowl and stir vigorously until smooth and well combined.
Add the almond butter and vanilla extract and stir vigorously until smooth and well blended. Add to the oat mixture, along with the almond milk, to make a dough. Stir until well combined. The dough will be stiff, but if it seems overly dry, stir in a bit more almond milk, 1 tablespoon at a time. Fold in the raisins and chocolate chips.
For each cookie, drop 1 heaping tablespoonful of the dough onto the lined baking sheets, spacing them about 1½ to 2 inches apart. Flatten slightly with a spatula. Bake for 15 to 18 minutes, until golden brown, rotating the baking sheets halfway through the baking time.
Put the baking sheets on a wire rack. Let the cookies cool on the baking sheets for about 30 minutes before transferring to serving platter or storage container. Stored in an airtight container in the refrigerator, the cookies will keep for 3 to 4 days.
NOTE: If needed, use gluten-free oat flour or gluten-free 1-to-1 flour, in place of the whole wheat flour.
NOTE: You can use sunflower butter, cashew butter, or peanut butter in place of the almond butter, if preferred.
Ingredients
Directions
ABOUT THE RECIPE:
These cookies have an appealing crispy crunch, along with an enticing almond flavor thanks to almond butter, which acts as a binder. (For a triple-almond treat, serve them with a tall glass of cold almond milk.) Not a fan of almond butter? You can use sunflower butter, cashew butter, or peanut butter in place of the almond butter!
Makes 15 to 20 cookies
INGREDIENTS:
3⁄4 cup rolled oats (use gluten-free if needed)
1⁄2 cup whole wheat flour (see note for gluten-free option)
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup brown sugar
1⁄3 cup vegan buttery spread, at room temperature
3 tablespoons almond butter (see note for substitutes)
1⁄2 teaspoon vanilla extract
1⁄4 cup almond milk, soy milk, oat milk, or your preferred variety of dairy-free milk, plus more as needed
1⁄2 cup raisins
1⁄2 cup vegan dark chocolate chips
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Put the oats, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Put the brown sugar and vegan buttery spread in a medium bowl and stir vigorously until smooth and well combined.
Add the almond butter and vanilla extract and stir vigorously until smooth and well blended. Add to the oat mixture, along with the almond milk, to make a dough. Stir until well combined. The dough will be stiff, but if it seems overly dry, stir in a bit more almond milk, 1 tablespoon at a time. Fold in the raisins and chocolate chips.
For each cookie, drop 1 heaping tablespoonful of the dough onto the lined baking sheets, spacing them about 1½ to 2 inches apart. Flatten slightly with a spatula. Bake for 15 to 18 minutes, until golden brown, rotating the baking sheets halfway through the baking time.
Put the baking sheets on a wire rack. Let the cookies cool on the baking sheets for about 30 minutes before transferring to serving platter or storage container. Stored in an airtight container in the refrigerator, the cookies will keep for 3 to 4 days.
NOTE: If needed, use gluten-free oat flour or gluten-free 1-to-1 flour, in place of the whole wheat flour.
NOTE: You can use sunflower butter, cashew butter, or peanut butter in place of the almond butter, if preferred.
