Hey guys! I hope you all had a fabulous bunnified Easter yesterday! How many of you had to wake yourselves up from a sugar coma this morning? Don’t lie!
So I realized something the other day…I’ve been a bad blogger! Yes, I know, 🙁 <- so sad!
I told you guys almost a whole month ago that I would share a new recipe with you and well, life got a bit “in the way” as it tends to do when you’re settling into a new home, fighting with your washing machine, and STILL trying to find time to have a life (what’s that?)!
So, before I get to the recipe, let me first tell you the story behind Heather’s Cinnamon Raisin Almond Butter Cookies.
I set out in the kitchen one day to make my rendition of the famous 3 ingredient peanut butter cookies. I had it in my mind to use this recipe as a starter and make my cookies a bit “healthier” if you will. The idea was great…the result?…eh, not so much!
I started off with my “healthified” cookie batter made up of 1 cup almond butter, 1 egg, 1/2 cup sugar, and 1/2 cup raisins. After 10 minutes in the oven, they came out tasting like burnt almond butter and well, while that might be appealing to some (yeah, probably not), I knew I could do better!
Next thing I know, I’m throwing fistfuls of oats and whole wheat flour (among other ingredients) into the remaining batter like some kind of crazy cookie baker!
And thus these guys were born!
So yesterday I rolled up my sleeves and did my best to recreate these beauties. A smooth almond butter base, chewy texture from the oats and raisins, and warm cinnamon spice rounds out these lower sugar treats!
Cinnamon Raisin Almond Butter Cookies: (makes 40 cookies)
- 1 1/2 cup rolled oats
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon cinnamon
- 1 cup smooth almond butter
- 1/2-3/4 cup granulated sugar (depending on taste, I used 1/2 cup)
- 1 egg
- 1/2 cup milk (I used unsweetened vanilla almond milk)
- 1 teaspoon vanilla extract
- 1/2 cup raisins
1. Preheat oven to 350° Fahrenheit
2. Combine dry ingredients in a small bowl and whisk to blend. Set aside.
3. Stir together almond butter, sugar, egg, milk, and vanilla extract.
4. Add dry ingredients into the wet ingredients and stir to combine.
5. Stir in raisins.
6. Using a medium cookie scoop, scoop batter onto an ungreased cookie sheet about 2 inches apart.
7. Bake for 10 minutes or until tops of cookies look “shiny” (haha! You like my baker’s terminology, don’tcha?!)
8. Transfer cookies to a wire rack to cool for 5-10 minutes before enjoying…or do what I did and burn your tongue on one straight out of the oven!
Fresh outta da oven!
Love a perfectly browned cookie bottom!
This time around the cookies came out with a bit more structure to them instead of looking like oatmeal “clumps”, but by all means, if you like more of a texturized cookie, feel free to up the oat-age!
It’s really hard to mess up a recipe like this. You can pretty much adjust the flour/oats to suit your mix-in volume (using raisins, or any other dried fruit) and you can use just about any sweetener (honey, agave, stevia) or maybe go the sugar-free route and sub in some applesauce, banana, or pumpkin!
Whoa, idea overload! Now I seriously want to get back in the kitchen and try some of these variations! 😉
Well, this gal’s off to bed…and I’ll probably be dreaming about dancing cookies tonight!
Great…now I’m thinking of the California Raisins!
Anybody remember these guys…or am I just showing my age? 😉
God, that commercial is horrifying! That’s supposed to be a raisin?! Haha, I’ll stick to the kind of raisins in your cookies- I hope they don’t talk 🙂 Burnt almond butter actually sounds kind of good, but the finished product looks even more spectacular!
Love this recipe!!! I’m an almond butter fiend!!
raisins and almond butter are like crack to me. Can’t get enough. Perfect little bottoms too. hehe.
I even had a little plastic California Raisin that i think came out of a Raisin Bran box? LOL!
Those cookies look delicious 🙂
ME TOO! Oh my gosh! I wonder what I did with that little guy! Lol!
Yum those look awesome! I think I’d probably throw some dark chocolate chips into mine too 🙂
Check my post 😉
I love recipe flops that turn into successes. Though half the time when that happens I can’t recreate the item in question because I’ve got a handful of this, a handful of that and so on! haha. Glad you were able to recreate these cookies, though – they look amazing! I love cinnamon raisin <3
Whoa those cookies look amazing! Cinnamon raisin is like the best combo ever. I just opened a new jar of that cinnamon raisin pb today, I was in heaven 😀
Agh, crack butter is what they should call that stuff! Love it!
YUM! I love almond butter!!!! Cookies are one of my favorites to make, but I don’t think I have made ALMOND BUTTER cookies before. You are such an inspiration! 🙂
I’m glad when others show their age…makes me feel less old! I love “throw anything in them” kind of cookies! These look delicious!
Mmmm, these look delicious friend! You sure know your baking 🙂 All that’s missing is coconut, of course 🙂
Haha! I ALMOST threw some in, but I didn’t want them to be too similar to the Everything But the Kitchen Sink Cookies!
aHH These look SO GOOD!! !! crispyon da outside- chewy on da inside 😀
I love me some freshly baked cookies right out of the oven. Amazing 🙂
Of course I remember the California Raisins, and they were totally creepy, but wasn’t clay-mation cool?
Love these cute little cookies, and love that you added almond butter to them for a twist. May have to try them with cashew butter instead.
I’ve never tried cashew butter before…although I have tried my hand a quite a few cashew cheeze sauces. I love the creamy taste in the sauces, so I’m sure I’d love it plain too! I’ll have to try that myself!
And clay-mation was totally cool!
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Heard it through the Grapevine! I definitely remember the California Raisins.
My fourth grade homeroom teacher was OBSESSED with the Cali Raisins… she had a giant figurine collection on top of her file cabinets!
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These were amazing!! I used a bit of peanut butter because I didn’t have quite enough almond butter, and I used egg replacer since I don’t eat eggs, and they turned out great!! The almond butter really gives these cookies a special taste, much better than the usual oatmeal-raisin cookies.
Next time I may try with cashew butter… That’s a great idea.
Thanks for the simple, quick and delicious recipe!
Oh yay!!! Thank you so much Elena! I had almost forgotten about these little cuties! And they really are incredibly versatile with different nut butters and dried fruit combinations. I am SO glad you liked them!! 😀