Cinnamon Apple Oatmeal Raisin Cookies {Vegan + Grain-Free}
Fall seems to finally have arrived in Los Angeles, well as "Fall" as we're going to get, at least. It's still been super hot, but the sun is setting earlier, and the nights and early mornings are cold and crisp. I've busted out the fluffy socks and comfy flannel northface and holiday prep has already begun (don't believe me? check my pinterest). I am holiday obsessed, mostly when it comes to the food. You have to love all the juicy fruit of summer, but I think when it comes down to it Fall produce is my favorite, it's warm and cozy and grounding, really the season of comfort food, and I am the world's biggest comfort-seeker. Not to mention, have you seen the new Le Crueset color? I'm trying to justify buying a second, smaller one, just to have it filled with something delicious for christmas day.
I knew I wanted to get into the Fall spirit by baking up something warm and cozy. I also happened to have a crap ton of apples from our CSA. So figured I would try adapting my favorite vegan cookie recipe into classic oatmeal raisin cookies. I figured why not embrace apple season and add some sweet apple chunks right into those bad boys? The result feels like a hug for your insides (in a good way, of course), with the added benefit of knowing that these are totally 100% good for you.
Healthy cookies? I know, you may be skeptical. But trust me, you won't miss the sugar because there's a nice helping of pure maple syrup. And the coconut oil, peanut butter, and blended dates make these cookies moist and creamy. Have I mentioned that they're vegan AND gluten free. What can I say? I aim to please.
You should definitely make these tonight, then curl up with someone you love, even if that someone is a dog, and enjoy.
Cinnamon Apple Oatmeal Raisin Cookies {vegan + gluten-free}
Adapted from Minimalist Baker
Makes 28 small cookies
1 medium granny smith apple
Juice from 1/2 lemon
1 cup tightly packed dates
1 medium ripe banana
1 tbsp peanut butter
1/3 cup coconut oil
1/2 cup maple syrup
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp sea salt
1 cup almond meal
1 1/2 cups old fashioned oats
1/3 cup raisins
Soak your dates in warm water for 10 minutes to allow them to soften. Meanwhile, peel, core and dice your apples into very small chunks (about the size of standard chocolate chips - yum). Place apples in a small bowl with cold water and lemon juice to keep them from browning.
Drain and dates, then remove pits. Add dates and banana to a food processor (or blender) fitted with a blade and pulse several times until mixture is smooth. Add in peanut butter, coconut oil, and maple syrup and blend until pureed completely.
In a separate bowl whisk together cinnamon, nutmeg, sea salt, almond meal, and oats. Then add the dry ingredients to the food processor. Pulse until just combined. Do not over mix - you want it chunky with oats intact.
Transfer to a bowl and stir in apples and raisins. Preheat your oven to 350 degrees and line a baking sheet with parchment. Meanwhile, place your batter in the fridge to allow it to stiffen up a bit. Scoop about 2 tablespoons of batter to form cookies on your baking sheet. They won't expand so you can pack them in pretty tightly. Bake for 20-25 minutes until the tops of golden brown.