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I’ve been trying to recreate this recipe all of my adult life, and I’ve finally done it! These piloncillo
almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.
So what makes these almond butter
oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood. Our nanny/housekeeper Polita would make these for us when we were little and we absolutely loved them!
Later the recipe was lost and Polita was not one to write quantities down. For years she we asked her to please recreate them, but too much time had gone by, and the recipe was just a long gone memory.
Well, amazingly Polita still works with my mom, and has become a sort of lifelong companion part employee, part family. After going vegan, I had completely given up on ever tasting these again, but after interrogating Polita incessantly I finally came up with something good.
So good, that I am very happy to say, that the sweet smell of these cookies baking in the oven makes the 6 yr old inside me feel loved, safe, and happy. Enjoy!!
The Recipe: Piloncillo Almond Butter Oatmeal Cookies
- To make these gluten-free, use oat flour instead of all purpose flour.
- You can also use peanut butter or tahini instead of almond butter.
- You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.
Piloncillo Almond Butter Oatmeal Cookies
These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.
Ingredients
- 1 tbsp. Ground flax seed
- 2.5 tbsp. Water
- ½ cup Grated piloncillo
- 4 tbsp. Almond butter, unsweetened
- 1/3 cup Apple sauce, unsweetened
- 1 tsp. Vanilla extract
- 1 ¼ cup. Quick oats
- 1/2 cup All-purpose flour
- ¼ cup Chopped raisins
- ¼ cup Chopped pecans
- ½ tsp. Salt
- 1 tsp. Ground cinnamon
- 1/8 tsp, Ground clove
- 1 tsp. Baking powder
- ½ tsp. Baking soda
Preparation
- Preheat oven to 350°F.
- In a small bowl, combine flax seed, water, piloncillo, almond butter, apple sauce, and vanilla. Set aside.
- In a large bowl, combine flour, oats, raisins, salt, cinnamon, clove, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients, and use a wooden spoon to mix until combined.
- Drop the dough by heaping tablespoons on a parchment lined sheet tray, 2 inches apart. Flatten cookies slightly with your fingers.
- Bake for 15 min. or until golden brown.
Chef's Notes
To make these gluten-free, use oat flour instead of all-purpose flour. You can also use peanut butter or tahini instead of almond butter. You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.
