Is there any Christmas cookie more despised than the oatmeal raisin cookie? How many times has a person thought they were biting into a tasty chocolate chip cookie only to taste the betrayal of a raisin.
Raisins are those sweet, little, chewy former grapes that people either love or hate. I have found a solution for the raisin haters out there to make these cookies appealing to almost everyone: Nut butter. Squirrely Tail Nut Butter from Blind Spot Nutbutters to be exact. It is sweet, paleo, and adds exactly what you were looking for in an oatmeal raisin cookie to make you want to eat more than one. So, keep the milk handy and give this recipe a try.
The oats, maple syrup, and raisins used in this recipe come from Kauffman’s Fruit Farm. I used baby flake oats which are just regular oats cut into smaller pieces. This gives the cookies a more smooth texture. This recipe is not complicated and simple to make. Just mix all of the ingredients and bake!
So, how do you feel about oatmeal raisin cookies?
Nut Butter Oatmeal Raisin Cookies
- ¾ cup oats
- 1 cup nut butter
- ¼ cup maple syrup
- 1 egg
- ½ tsp cinnamon
- ½ tsp cream of tartar
- ¼ tsp baking soda
- ½ cup raisins
- Preheat oven to 350. Grease a baking sheet.
- In a large bowl, combine the dry ingredients. Next stir in the wet ingredients. Fold in the raisins.
- Spoon onto the baking sheet and bake 10-12 minutes.