Edible Plant-Based Oatmeal Raisin Cookie Dough
Makes 8 cookie dough balls (about 2 tablespoons each)
Ingredients
1 1/2 cups rolled oats
1/2 cup raisins
3/4 cup runny cashew butter
1/4 cup sweetener of choice (maple syrup or agave)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3 tablespoons sliced almonds (optional)
2 tablespoons desiccated coconut (optional)
Directions
In a bowl, combine the dry ingredients: rolled oats, raisins, salt, cinnamon, and, if using, the sliced almonds and desiccated coconut.
Add in the wet ingredients: cashew butter and your sweetener of choice.
Mix with a spatula until fully combined, and the mixture can be easily shaped into balls.
If the mixture feels too dry, add a bit more sweetener or cashew butter. If it is too wet, add more rolled oats. The consistency may vary depending on the brand of cashew butter used.
Roll into balls (about 2 tablespoons each) and enjoy.
To bake into cookies
Preheat the oven to 350°F (175°C).
Place the balls on a baking tray lined with parchment paper.
Gently press down with your fingers to achieve your desired cookie shape. Keep in mind that these cookies will not spread during baking.
Bake for 7 to 10 minutes, or until golden and set.
Allow to cool slightly on the tray before removing.
Storage
Store the cookie dough balls in an airtight container in the fridge or at room temperature for 3 to 5 days.
Store baked cookies in an airtight container at room temperature for 3 to 5 days.
Additional Notes
To ensure this recipe is gluten-free, make sure your rolled oats are certified gluten-free.
You can use any nut butter you’d like! My personal preference for this cookie dough is cashew butter, as I find it creamier and neutral.
