Apple-Raisin Oatmeal Cookies

Plant-based | Oil-free | Chewy | Energy snack

Perfect for hiking or satisfying a sweet tooth, these oversized cookies are delightfully chewy. The combination of peanut butter, oats, raisins, and cinnamon tastes like a treat but contains no refined sugar or oil.

Ingredients

Ingredient	Amount	Notes
Mashed banana	½ cup	1 large
Grated apple	½ cup
Chunky peanut butter	¼ cup	No-salt-added
Pure maple syrup	¼ cup
Plant-based milk	2 tbsp	Unsweetened
Pure vanilla extract	1 tsp
Rolled oats	1 cup
Whole wheat flour	½ cup	Or oat flour for GF
Ground cinnamon	2 tsp
Baking soda	¼ tsp
Sea salt	¼ tsp
Raisins	1 cup

Method

Preheat: Oven to 350°F. Line two cookie sheets with parchment.
Mix wet: In large bowl, combine banana, apple, peanut butter, maple syrup, milk, and vanilla.
Mix dry: In small bowl, stir together oats, flour, cinnamon, baking soda, and salt.
Combine: Add oat mixture to apple mixture; stir until combined. Stir in raisins.
Shape: Drop by ¼-cup portions 3 inches apart on cookie sheets. Dip spatula in water and flatten to 2¾-inch rounds (about ½ inch thick).
Bake: 12-14 minutes until browned.
Cool: On wire rack.

Tips

Large cookies: These are meant to be big—don’t make them too small

Flatten well: Use wet spatula for best results

Don’t overbake: They’ll firm up as they cool

Variations

Nut butter: Use almond or sunflower seed butter

Dried fruit: Swap raisins for cranberries, cherries, or chopped dates

Add-ins: Add chocolate chips, nuts, or seeds

Storage

Refrigerate: Up to 1 week in airtight container
Freeze: Up to 3 months
Tip: Layer between waxed paper when storing

Calories: ~172
Protein: 4g
Carbs: 33g
Fiber: 3g
Fat: 4g

Adapted from: Nancy Macklin / Forks Over Knives

Prep: 15 min | Cook: 30 min | Makes: 10 large cookies