Swirly Peanut Butter Fudge

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Wet
1/2 cup warm water
2 tablespoons ground flaxseed
1/2 cup unsalted almond butter
1/3 melted coconut oil
1/3 cup maple syrup
1/3 cup coconut sugar
1 teaspoon vanilla extract
Dry
2 cups oats
3/4 cup oat flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raisin
1 cup walnut pieces  

Makes 24 cookies

Instructions

1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2. Make a flax egg by combining ½ cup warm water into a mug with 2 tablespoons ground flax. Let sit for 5 minutes to allow flax to absorb liquid.
3. Combine wet ingredients, almond butter, coconut oil, maple syrup, coconut sugar and vanilla into a large mixing bowl and whisk. Add flax egg and whisk again to combine.
4. Using a spatula, make a well in the center of the wet batter. Add dry ingredients: oats and oat flour, cinnamon, baking powder and salt. Stir to combine the dry into the wet until mixed. Fold in raisins and walnuts.
5. Using a small ice cream scoop drop 2 tablespoons of cookie dough onto the cookie sheets 1.5 inches/4 cm apart. Flatten each cookie slightly with your fingers.
6. Bake 14 minutes. Do not overbake these cookies as they will continue to cook when removed from the oven. They will become crispy as they cool.

Photos by Milkshake Creative

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