Oatmeal Raisin + Macadamia Nut Cookies (Vegan)
So, I’m definitely more of a chocolate chip cookie kind of girl myself, but sometimes a good oatmeal raisin really hits the spot, ya know? I’ve also been obsessed with macadamia nuts recently, so I thought I’d jazz things up and make these oatmeal raisin and macadamia nut cookies, instead of just the standard oatmeal raisin. And I’ll tell you what, they add the perfect amount of crunch and subtle flavor.
Not only are these cookies incredibly delicious, but they’re also vegan, oil free, and offer healthy nutrients from the oats and macadamia nuts. They can also be made gluten free if you swap out the regular flour for gluten free flour or oat flour instead.
This recipe is so easy to make and is an awesome dessert option if you’re vegan or looking for something on the healthier side! They also make your home smell fantastic, which is always a plus.
If you give these cookies a try, be sure to let me know how you like them, and don’t forget to tag me in your creations on Instagram!
xx
Slim
Prep time: 10 minutes
Cook time: 12 - 14 minutes
Total time: 24 minutes
Serves: 16 - 18 cookies
Ingredients
1 cup rolled oats
1 cup whole wheat flour (you could also use oat flour to make gluten free)
1 tsp baking powder
1 tsp cinnamon
1 flax egg
1 tsp vanilla bean paste (or vanilla extract)
⅓ cup honey
3 tbsp brown sugar
½ cup unsweetened plain applesauce
½ cup raisins
½ cup macadamia nuts
Instructions
Preheat the oven to 350℉ and prep a baking sheet (you may need two) with nonstick spray. Set aside.
In a large bowl, mix together the oats, flour, baking powder, and cinnamon.
In the bowl of a stand mixer, add the flax egg, vanilla, honey, brown sugar and applesauce. Mix until combined.
Add the dry ingredients into the wet ingredients and mix on low to medium until the dough is formed and everything is evenly combined.
Stir in the raisins and macadamia nuts with a spatula.
Using a cookie scoop (or ice cream scoop), scoop out ~1 inch large balls onto the tray. Place them approximately 2 inches apart. Gently press down on the tops to flatten them out a little bit.
Bake for 12 - 14 minutes or until the cookies are pretty firm to the touch and are starting to brown around the edges.
Enjoy warm or store in an airtight container!
