Oatmeal Apple Cinnamon Cookies (vegan and gluten free)

Recipe from Food Impromptu
Husband-Tested in Alice’s Kitchen
Makes 12-15 cookies

Quick and easy to make in a food processor, the cookie dough was ready to go into the preheated oven. They are chewy, moist and have excellent autumn flavors, cinnamon, apples and walnuts!  If you use gluten free oats, they’ll be a nice treat for those who can’t tolerate gluten.  

1 ¾ cup old fashioned rolled oats (175g)
¼ cup coconut sugar (47g)
1 cup walnuts (100 g)
½ cup raisins (70g) 
½ cup almond butter (125 g) You can substitute another nut butter, if you wish.
1 medium apple (170g), chopped
1/4 teaspoon salt  
1/4 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1 teaspoon vanilla extract

Transfer all the ingredients to a food processor and process until it reaches a coarse consistency. Please note that the mixture will be very sticky right now but don’t worry it’s all good. Line a baking tray with parchment paper and scoop 2 tablespoon of the the mixture on the baking tray. Since the mixture is very sticky at this point, grease your hands with some oil or you can simply flatten it out evenly with a butter knife to 1/2 inch thickness. Preheat the oven to 350F and bake for about 18 minutes or so. The baking time also depends on the heat of your oven so adjust the baking time accordingly. Once baked let it cool and then transfer it on to a wire rack so that the cookies do not collect moisture at the bottom and to prevent it from getting soggy. The cookies are very delicate right after it's baked, so let it cool down completely before handling. Store the cookies in an air tight container to prevent it from drying out. These cookies also freezes well, you can make a back of it and freeze it for later - a grab and go breakfast. 

IMPORTANT TIPS:  The mixture is supposed to be sticky so grease your hands with some oil or you can simply flatten it out with a butter knife to 1/2 inch thickness - the baking time depends on the heat of your oven to adjust it accordingly if needed - use your judgement - some people are not very fond of raisins but it works very well for this recipe. Once the raisins are blended with the other ingredients you won’t notice it at all - the cookies are very delicate right after its baked so let it cool down completely before handling or storing it - Store the cookies in an air tight container to prevent it from drying out - these cookies also freezes well so you can make a batch and freeze it for later - a grab and go

Nutritional Information: (1 of 12 cookies) 211 calories; 7 g fat; 0.6 g saturated fat; 0 mg cholesterol; 1386 mg sodium; 33.8 g carbohydrates; 7.5 g fiber; 10.8 g sugars; 4.8 g protein; 462 mg calcium; 3 mg iron; 1062 mg potassium