Go Back
Apple Raisin Oatmeal Cookies
Lisa

Apple Raisin Oatmeal Cookies

A healthy cookie that is chewy just like a granola bar, vegan, and gluten free.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
0 minutes
Total Time 36 minutes
Servings: 10 Cookies
Course: cookies, Dessert, vegan
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Powdered Egg Substitute. Equal to two eggs.
  • 1 Apple Any variety.
  • 1/4 Cup Peanut Butter Creamy or chunky. Can be substitute with a different nut butter.
  • 1/4 Cup Real Maple Syrup
  • 2 Tbsp Plant Based Milk I used a unsweetened vanilla almond milk in my cookies. Use your favorite plant based milk.
  • 1 tsp Pure Vanilla Extract
  • 1 Cup Oats Use a old fashioned or a quick oat.
  • 1/2 Cup Oat Flour or Almond Flour Any flour can be used in these cookies.
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Cooked Raisins This can be substituted with your favorite dried fruit. Try currents or dried cranberries. Save the water that the raisins are boiled in for another recipe or your morning oatmeal.

Method
 

  1. Preheat the oven to 350°.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a small sauce pan add the raisins and enough water to cover the raisins, heat on a medium high heat and boil until the raisins are plump.
  4. Once the raisins are plump, remove the sauce pan from the heat to cool.
  5. Clean and dice the apple into little pieces, set aside.
  6. In a small bowl, mix together the egg substitute to the package direction and set aside.
  7. Add to a medium sized mixing bowl the diced apple, peanut butter, maple syrup, plant based milk, and vanilla, stir until well combined.
  8. Then add and stir the egg substitute until well combined.
  9. Next drain the raisins from the water (save the water for another recipe or add to your breakfast oatmeal), add to the medium mixing bowl, and stir to combine.
  10. Continue by adding the oats, flour, ground cinnamon, baking soda, salt, and stir until well combined.
  11. Scoop and drop about 1/4 cup of dough onto the baking sheet, keeping the cookies about 2 inches apart from each other.
  12. Once the baking sheet is full, place the sheet into the oven and bake for about 6 to 8 minutes, then rotate the baking sheet and continue to bake another 6 to 8 minutes.
  13. You will know when the cookies are done, they should be slightly brown and firm to the touch.
  14. After the cookies are done, remove from the oven and leave them to cool for a few minutes on the baking sheet until the cookies are cool to the touch.
  15. Then place them onto a wire cooling rack to completely cool.
  16. Enjoy!

Notes

Storing the cookies
 
I do recommend storing the cookies in the refrigerator or the freezer in a air tight contain with a lid.
Store the cookies in the refrigerator for up to a week or freeze up to 3 months.