Cinnamon Raisin Peanut Butter Cookies

By anonsouthernbell

Ingredients

• 2 c whole-wheat pastry flour
• 1 tea baking soda
• 1 tea cinnamon
• 1/2 tea kosher salt
• 1 c peanut butter (creamy)
• 3/4 c maple syrup
• 1/2 c carrot puree
• 1/4 c canola oil
• 2 tea pure vanilla extract
• 1/2 c raisins

Details

Servings 48

Preparation

Step 1

Preheat the oven to 350F. In a mixing bowl, combine the flour, baking soda, cinnamon and salt. Set aside

In a large bowl, mix together the peanut butter, maple syrup, carrot puree, canola oil and vanilla. Stir until well combined.

Pour the flour mixture over the peanut butter mixture. Turn the batter over a spatula about 7 times. Do not over mix! There will be dry spots. Stir in raisins.

While the batter is resting, spray 2 baking sheets w/ cooking spray. Using a 2oz ice cream scoop, drop tablespoonfuls of dough onto the baking sheets 1 in apart. Fill a small bowl with water and using a fork press down on the dough, making a crisscross on each cookie. Wet the fork each time.

Bake for 8-10 minutes. Transfer the cookies to a wire rack to cool before packing in an airtight container for up to 4 days.