Chewy Oatmeal Raisin Cookies with Hazelnuts + Pumpkin Seeds

Sometimes an idea for a recipe comes along that ends up turning out so darn good that you have to give yourself a big pat on the back. Followed by another one. Well friends, this here is one of those recipes.

These Chewy Oatmeal Raisin Cookies with Hazelnuts and Pumpkin Seeds taste like one of those cookies your grandma used to make. You know, the kind filled with butter and white sugar, and all the stuff you would never (ever) even think of having now. Yep. They are that good.

The thing I love most about these cookies, though, other than the fact that they taste so sinfully bad for you, is that they are made up of some of my favorite whole food ingredients and are 100% gluten, dairy, and refined sugar-free. Making them the perfect dessert to be served at your next plant based potluck!

Chewy Oatmeal Raisin Cookies with Hazelnuts + Pumpkin Seeds

(Makes about 15 Cookies)

Ingredients:
1 cup quick-cooking rolled oats
3/4 cup gluten-free flour blend*
1/3 cup coconut sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/3 cup pure maple syrup
1/2 cup coconut oil, melted
1.5 tsp vanilla extract
1/4 cup chopped hazelnuts, pecans, or walnuts (or for a nut free version, sub with 2 Tbs of raw sunflower seeds instead)
2 Tbs raw pumpkin seeds
2-3 Tbs raisins

*Bob’s Red Mill Gluten-Free Flour Blend is preferred for best results!

Instructions:

1. Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

2. Combine the oats, flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.

3. In a separate bowl, combine the maple syrup, melted coconut oil, and vanilla extract.

4. Add the wet ingredients to the dry ingredients, and stir to combine.

5. Fold in the raisins, chopped nuts, and seeds.

6. Using a spoon, scoop out about a tablespoon or two of dough and place on the baking tray (they don’t have to be perfectly formed into balls as they will flatten a ton. Make sure to allow for plenty of space between each cookie).

7. Bake for 9 minutes or until lightly browned.

8. Let cookies cool for just a couple of minutes and then transfer to a baking rack to cool completely.

9. Store in an airtight container at room temperature for up to a week.