One cookie baked in a mini pan. It’s vegan, gluten free, butter free and just for one (or two, if you must share).
‘Oatmeal raisin cookies are my absolute favorite! So much better than chocolate chip!’ Said no one ever.
Let’s face it: oatmeal raisin cookies don’t receive much love. Everyone seems to want something with chocolate or peanut butter (or both), leaving oatmeal raisin to be cast aside and relegated to the ‘boring cookie’ pile.
Now to be honest with you, if I had to pick my favorite cookie it would probably be a three-way tie between chocolate chip, cowboy and monster cookies. With snickerdoodles as a close runner up. But I certainly have a lot of love to give to those poor oatmeal raisin cookies. We can’t all be as popular as chocolatey cookies.
Also, us cookie lovers can’t live on chocolate alone. (Or can we?)
After making my Chocolate Chip Oatmeal Cookie, I knew I had to make an oatmeal raisin variation. (Yes, chocolate came first – it’s important to prioritize).
Just like the chocolate chip version, there’s no butter in this cookie – except for almond butter (which is filled with vitamin E and other goodness). Plus, it’s made with only a handful of ingredients, and is completely dairy-free, vegan and gluten-free (if using certified gluten-free oats).
As much as I love the gooey chocolate chips in the original recipe, this cinnamon-spiced version with chewy raisins is more than enough to satisfy this cookie fiend.
Speaking of cookie fiends, if you’re someone who has been known to bake a batch of cookies and personally gobble down most of them before anyone else even gets a chance to sample one (I’ve been there, folks), then you may be pleased to know that this recipe only makes one cookie.
That’s right, as the title and pictures suggest, this is just one slightly-larger-than-usual cookie. It’s like a mini skillet cookie. (Skillet cookies, by the way, are an invention I highly approve of!).
I used my mini cast iron pan for this recipe, which is about 4 ½ inches (or 12 cm) in diameter. If you have a mini skillet or ramekin that’s about the same size, that would be ideal.
If your cookie motto is ‘give me chocolate chip or get outta here!’ then head over to the chocolate chip cookie recipe. Otherwise, I hope you’ll join me in showing oatmeal raisin cookies some much-needed love.
- 2 tablespoons (35g) almond butter
- 1 tablespoon (10g) brown sugar, packed
- 1 teaspoon (5mL) maple syrup
- 4 teaspoons (20mL) almond milk
- ¼ teaspoon vanilla extract
- 3 tablespoons (20g) rolled oats
- 2 tablespoons (10g) oat flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- Pinch of salt
- 1 - 2 tablespoons (10 - 20g) raisins
- Optional: 1 tablespoon chopped walnuts or pecans
- Preheat the oven to 350°F (180°C). Grease a 4 ½-inch (12cm) baking pan.
- In a small bowl, use a fork to whisk together the almond butter, brown sugar and maple syrup. Whisk in the almond milk and vanilla extract.
- Add the rolled oats, oat flour, baking soda and salt. Mix until well combined. The mixture should resemble a very sticky, slightly wet dough. Stir in the raisins (and chopped nuts, if using).
- Transfer the cookie dough to the prepared baking pan, and spread out the dough so it covers the base of the pan.
- Bake for 10 - 12 minutes, or until lightly golden. Enjoy!
The almond butter I used was unsalted and contained oil.
You can make your own oat flour by whirling rolled oats (or quick-cooking oats) in a coffee grinder or food processor until they form a fine flour.
This dough is wetter and stickier than most cookie doughs (you couldn’t roll it into balls).