Oatmeal Raisin Cookies

Alternative post title: “More Cookies? Uhm, yeah.”

Anyways … blogging has been sparse this week because, of course, it’s Erik’s birthday week!! He turned 30 on Wednesday. I tell you what, I married an old man! Ha.

After eating dinner on Wednesday we were going to go get a “sweet stack” (cashew ice cream + brownie) at Fud buuut after getting there we realized they’re not open on Wednesday nights yet (they’re going to be soon, so we’re not totally crazy, we just jumped the gun a bit).

Sooo … Lesley to the rescue! Erik’s request was oatmeal raisin cookies and cashew ice cream. The cookies turned out deliciously!

Vegan Oatmeal Raisin Cookies
lightly adapted from Oh She Glows

Ingredients:

• 2 cups oats, divided
• 1 1/2 cup toasted almonds (or any other nuts)
• 3/4 cup white whole wheat flour
• 1/2 cup Sucanat
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 cup agave nectar
• 2 tablespoons almond milk
• 4 tablespoons coconut oil
• 2 teaspoons vanilla extract
• 2/3 cup raisins

Instructions:

• Preheat oven at 350 degrees, and roast almonds on baking sheet for about 10 minutes. Remove, let cool for a few minutes. Place in food processor or high powered blender until finely ground.
• Mix together flour, baking soda, 1 cup oats, cinnamon and Sucanat. Place in food processor or high powered blender until finely ground, and combine with the ground almonds.
• Stir together wet ingredients (coconut oil, agave, almond milk and vanilla), and mix together with dry ingredients. Stir in remaining 1 cup of oats and raisins
• Place on cookie sheet (I made 12 large cookies) and bake for about 15 minutes.

Tip: Add chocolate chips for added deliciousness!

And, of course, I’ve posted my cashew ice cream recipe before. Instead of almond butter, though, I tossed in a little peanut butter this time around. Delish!

We’re having a party on Saturday to complete the birthday celebration and, of course, it will be full of delicious vegan food!
Can’t wait to tell you all about it

Have a great weekend!