Milk+Cookies? Yes please! In my attempt to make Cinnamon Raisin Oatmeal cookies, I came up with these. Just the right amount of spice and the perfect amount of sweetness. If you like crispy cookies you will love these, at first they may seem like a soft oatmeal cookie. But if you let them cool for an hour or so they become a crunchy cookie on the outside and soft on the inside. Even better the next day. Sub the raisins for chocolate chips and you have a killer Nutty Chocolate Chip Cookie.
- 1 1/2 cups old fashion oatmeal
- 1 tablespoon of flaxmeel
- 1 teaspoon baking powder
- 2 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- dash sea salt
- 1/2 cup raisins (organic preferably)
- 1/4 cup chopped pecans
- 1/4 cup chopped almonds.
- 1/2 cup nut butter
- 1/2 cup Apple sauce
- 3 tablespoons coconut oil (melted)
- 1/4-1/2 cup almond milk
- 1 tablespoon pure vanilla extract.
In a medium size mixing bowl combine oatmeal flaxmeal, baking powder, cinnamon, nutmeg, sea salt, raisins, pecans and almonds. In a separate bowl combine wet ingredients- nut butter, apple sauce,coconut oil, almond milk and vanilla extract. Combine wet and dry mixtures, making sure everything is evenly coated. Scoop cookies on a lined baking tray and be sure to pat them down using a fork.
Bake 350 15-20 minutes, makes 16 cookies.