Some people are loyal adherents to chocolate chip cookies, but I'm not one of them. Sure, I like chocolate enough, but if forced to choose between oatmeal raisin and chocolate chip cookies, the choice would be easy. There's just something about sweet, chewy raisins and the flavors of cinnamon and vanilla that cannot be beat. And since it's not quite baking weather here in the Northeast, I decided to turn my favorite cookie into a simple, no-bake treat.
I did a couple unorthodox things in this recipe; first, I used raisins as the main binder. In most raw and no-bake desserts, you'll find people using dates. While I love dates more than just about anything, they are, unfortunately, very expensive. Raisins, on the other hand, are relatively more affordable (especially if you buy in bulk) and are pretty effective at binding no-bake sweets. I also used cashew butter (which, if you buy the Whole Foods brand, is about the same price as organic peanut butter) to round out the cookies and add some satiety. The result is a cookie that is a perfect afternoon snack or healthy dessert.
YIELDS
8-10 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 cups rolled oats
- 1 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 1 cup raisins, divided
- 1/4 cup cashew butter
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or agave
Directions
1. In a food processor, grind oats until they have become a flour.
2. Add cinnamon and sea salt and pulse a few times to combine.
3. Add 1/2 cup of the raisins, the cashew butter, vanilla extract, and maple syrup and process until the mixture is starting to come together. You should be able to easily pinch the dough between your fingers without it falling apart.
4. Add the rest of the raisins and pulse a few times to incorporate them into the dough.
5. Turn onto a glass container and freeze for 1-2 hours. Finally, score and shape the cookies as desired. They can be stored in the fridge or freezer, but I think they are particularly delightful when eaten straight from the freezer!
2. Add cinnamon and sea salt and pulse a few times to combine.
3. Add 1/2 cup of the raisins, the cashew butter, vanilla extract, and maple syrup and process until the mixture is starting to come together. You should be able to easily pinch the dough between your fingers without it falling apart.
4. Add the rest of the raisins and pulse a few times to incorporate them into the dough.
5. Turn onto a glass container and freeze for 1-2 hours. Finally, score and shape the cookies as desired. They can be stored in the fridge or freezer, but I think they are particularly delightful when eaten straight from the freezer!
Also by Molly: Balsamic Quinoa Salad
Related: No-Bake Pumpkin Brownies
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Photos: Molly Lansdowne
