Rick’s Oatmeal-Raisin, Cinnamon, Cardamon, Yum-Yum Cookies

Rick’s Oatmeal-Raisin, Cinnamon, Cardamon, Yum-Yum Cookies Ingredients:

4 cups rolled oats, uncooked

1 cup raisins 1 cup ground almond flour

1 cup chopped raw, unsalted walnuts

1/2 cup ground flaxseed

1/2 cup hempseed (optional)

1 tbsp baking powder

1 tbsp baking soda

1 tbsp vanilla bean powder or vanilla extract

1 tbsp cardamom powder

1 tbsp cinnamon powder

7oz date paste or pitted dates or date syrup

23 oz unsweetened applesauce

1 ripe banana, peeled

2 cups water (set aside if needed to moisten)

Rick’s Oatmeal-Raisin, Cinnamon, Cardamon, Yum-Yum Cookies Directions:

Preheat oven to 350°F (175°C).

Place 2 cups of rolled oats into a small blender or food processor and process until you get a fine flour.

Place processed oats and remaining dry ingredients into the a large mixing bowl.

Put date paste into a small blender or food processor, add banana and applesauce. (If you can’t fit all of the applesauce in the small blender or food processor, add the remaining applesauce into the large mixing bowl.)

Process banana, date paste, and applesauce until creamy. (This is only to incorporate these ingredients so that they will be easy to combine with the dry ingredients).

Give everything a good mix with a spoon, spatula and at the end of the mixing, you may use your hands, until all the ingredients are well combined to the consistency of “Play-Doh”.

If the mixture is too dry, slowly mix in water. If the mixture is too wet, slowly mix in more oats.

Dampen hands with water and form our cookie dough into uniform, meatball-sized portions. Place each portion onto a cookie sheet lined with parchment paper or a silicone mat. Flatten them out with the back of a spoon or your hand.

We want them to bake evenly and have that classic cookie shape. Place into the preheated oven and bake at 350°F for 20 minutes.

After 20 minutes, flip the cookies over with a spatula and bake for an additional 10 minutes.

This helps them cook evenly and get that perfect golden-brown color. Once they’re done, allow the cookies to cool completely.

You can store them in the refrigerator or freeze them for longer storage. These cookies make a great breakfast option or an energy bar for those busy days.

Please tell me in the comments if you make these cookies.