- 1 cup gluten-free rolled oats, divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup no-salt-added cashew butter
- 1 teaspoon pure vanilla extract
- 1 cup raisins, divided
Soak 1/2 cup of the raisins in warm water for at least 10 minutes. Drain and reserve 1/4 cup of the soaking liquid.
Pulse 3/4 cup of the oats in a blender or food processor until finely ground and powdery. (Do not wash the food processor) In a large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg and salt; set aside.
Combine raisins and 1/4 cup of the soaking liquid in the food processor. Pulse to chop, then purée until smooth. Add cashew butter and vanilla and purée until creamy. Add raisin mixture, remaining 1/2 cup whole raisins and remaining 1/4 cup oats to oat mixture. Stir thoroughly until all of the oat flour is absorbed.
Drop heaping teaspoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Gently flatten each cookie with the back of a spoon. Bake until cookies are lightly browned on the bottom, 10 to 12 minutes.
Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.