- Wet Ingredients:
- 2 tbs Ground Flaxseed mixed with 1/4 cup warm Water
- 1 Banana
- 1 tsp Vanilla Extract
- 1 cup packed (8 oz) chopped Dates
- 1/2 cup Unsweetened Applesauce
- Dry Ingredients:
- 1 cup Whole Grain Oats, ground
- 1 cup dry Chickpeas, ground
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tbs Cinnamon (2 sticks ground)
- 1/2 tsp Cardamom
- 1 cup Old-Fashioned Oats
- 1 cup Raisins
- 1 cup chopped Walnuts
Preheat the oven to 350 degrees.
Mix the flaxseed and water together and set aside to thicken.
Combine the dry ingredients, set aside. (For the flours, make sure to pass through a sieve to remove any unground bits.)
Combine the wet ingredients including the flax paste and mix until the banana is mashed and uniform.
Stir in the dry ingredients. Stir in add-ins to your taste (I used all three).
Line cookie sheet with parchment, spray lightly with pam. (Mine burnt on the bottom without the parchment.)
Use a quarter cup ice cream scoop to put the dough onto the cookie sheet. These cookies don’t spread in the oven, so flatten to about 3 inches across or the desired size. Bake for about 10 minutes for flat cookies, 12 minutes for thicker ones. Makes about 15 cookies.
Read the blog post where this recipe originally appeared: Vegan Oatmeal Raisin Cookies Recipe