Peanut butter oat and raisin cookies (v, gf)

Easy, delicious cookies that are perfect for any time snacking.

Makes 16.

Vegan and wheat free; gluten free if using GF oats.

Author: Adapted from the flourless peanut butter oatmeal cookies on Sally's Baking Addiction.

Original post (with pictures) here.


1/2 metric cup (125ml) natural peanut butter

1/2 metric cup (125ml) natural apple sauce

1-1/4 metric cup rolled oats

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 metric cup raisins


1. Preheat your oven to 175'C / 350'F and line two baking trays with non-stick paper.

2. Combine the peanut butter and apple sauce in a mixing bowl. Add the oats, baking powder and cinnamon and stir well to incorporate. Add the raisins and stir through.

3. Using your hands, gently shape dessertspoon-sized balls of the mixture and place on the prepared baking trays. The mix will be quite soft at this point. Flatten the balls just slightly.

4. Bake for 9 to 10 minutes, checking carefully as the edges will start to brown up quickly (as some of my biscuits show!).

Allow to cool slightly before serving. Store in an air tight container.