Description
Chewy and sweet oatmeal cookies baked into bars for extra softness. Vegan, too!
Ingredients
- ½ cups Nut Butter
- ⅓ cups Maple Syrup
- 2 whole Flax Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Sea Salt (plus More For Sprinkling)
- ½ cups Oats
- ⅓ cups Raisins
- ½ cups Pumpkin Seeds
Preparation
Preheat oven to 350ºF and coat a baking dish with oil. Any small to medium baking dish will work, just know that smaller pans will require longer baking times and medium pans will let the bars cook faster.
In a medium size bowl, stir wet ingredients: nut butter, maple syrup, flax eggs, and vanilla.
In a large bowl, combine dry ingredients: flour, baking soda, pumpkin pie spice, sea salt, oats, and raisins. Pour wet ingredients into the dry and stir until incorporated. Fold in pumpkin seeds.
Transfer the dough to the baking dish, gently pressing it in to ensure uniformity. Bake for 28–30 minutes if using a smaller dish, and less time if using a medium dish. Remove from oven when golden brown and crisp at the top and a toothpick comes out clean.
Cool completely before slicing and serving. Store leftovers in an airtight container for up to one week.
