Oatmeal Raisin Cookies [Vegan, Gluten-Free, Sugar-Free, Oil-Free]

Who doesn't love a hot warm cookie fresh out of the oven? Or a cookie to snack on, no matter the time of day. Oatmeal Raisin Cookies are one of the tastiest. This version happens to come with out a slice of guilt or a sense of cheating. These are healthy cookies! Which, in some ways entice one to eat more, but if you do, it is okay because they are good for you!!

This recipe is inspired from my sister! For our wedding she helped coordinate, did the food, the gifts, my hair and make-up and held the wedding in her home! For the guests she made oatmeal chocolate chip cookie jars!

Aren't they stunning? My mom wrote the recipe down for me, I was so happy to find it. I love finding handwritten notes from loved ones. I veganized the recipe and made them "JJ approved" as my husband declared! His youngest son LOVES cookies, and I LOVE making him cookies! I wish he could have tasted this batch...I'll share the recipe with all of you in the mean time and record it so we can make them again and again. I double checked the recipe and it's a success! The nice thing is they make a batch of 24 cookies so there is enough to share.

Total Time: 20 Minutes | Prep Time: 10 Minutes | Bake Time: 10 Minutes | Servings: 24 Cookies

Ingredients:

• 2/3 cup Gluten-Free Flour*
• 1/2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/4 tsp Salt
• 3/4 cup Dates, Soaked overnight and drained*
• 3/4 cup Raisins
• 1 1/2 cup Gluten-Free Oats
• 1/2 cup Chopped Nuts*
• 2 Ripe Bananas or 3/4 cup Pureed Bananas
• 1 tsp Pure Vanilla Extract
• 1.5 tbsp Flax-Meal
• 1/4 cup Hot Water

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Directions:

1. Preheat the oven to 375 degrees F.  Combine the dry ingredients in a bowl, less the raisins, and mix together.
2. Place the flax-meal and hot water in a cup, stir, and set aside to congeal. Drain the soaked dates, place in a food processor and process until a date paste is formed, scraping down the sides as needed. Place in a small bowl.
3. Take 2 ripe bananas and place in your food processor. Process until completely smooth. Add the banana puree, congealed flax-meal and vanilla to the small bowl with the date paste. Mix together until well combined.
4. Incorporate the wet into the dry, mix well; breaking up any clumps. Add the raisins and combine. I find using my hands helps a lot here, kneading together.
5. Drop by rounded tablespoon onto ungreased baking sheets, modify cookie shape to your preference. Bake in preheated oven for 8-10 minutes. Cool on baking sheet for 2 minutes, remove to wire racks. Makes about 2 dozen cookies.

Tips:

• A gluten-free baking blend will work here. I personally love this recipe for making our own!
• Soak the dates in hot water while you are prepping.
• Omit the nuts for a nut-free version.
• Line your cookie sheets with parchment paper.
• Begin baking with love in your heart and extend that love in each bite!

Best wishes for a beautiful week!
Christa​