Fall is THE time for baking … but sometimes, in the midst of it all, we just want a sweet treat without all of the timers and ovens and temperature checking, right? These autumn-spiced oatmeal cookies are for those times: they’re perfectly chewy, spiced just right, and contain a host of antioxidants from plump raisins and silky raw honey.
Prep: 10 minutes
Total: 20-25 minutes
Serves: 15-20 cookies
Ingredients:
1 cup unsalted, creamy almond butter
½ cup Ava Jane’s Kitchen Raw Yucatan Honey
1 ½ cups gluten free rolled oats
½ cup raisins, packed
1 teaspoon ground cinnamon
Instructions:
Line a baking sheet with parchment paper.
Add the almond butter and honey to a stovetop pot, heating on low and whisking until thoroughly combined.
Stir in the oats, raisins, and cinnamon until well mixed.
Remove from heat and scoop out balls of the dough, then press them gently onto the baking sheet in the shape of cookies.
Place in your freezer to chill for 15-20 minutes, or until firm.
Enjoy!
thank you will try these
wonder if you could add tiny chocolate chips.
No so great
Too sweet
Not chewy
Fell apart
Would love to see your recipes in a format that could be printed out, without the entire email, and nicely presented.
I made these but didn’t flatten them, so they are little cookie dough bites. Also, I used tahini because I didn’t have almond butter.