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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
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.
Meanwhile, 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.