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Filtering by Category: Recipes

Apple, Raisin, Oatmeal Cookies

Sarah Mock

Apple, Raisin, Oatmeal cookies from

We are well into cookie baking season but there is always room for more cookies. Right?!

One of my favorite cookies of all time is an oatmeal raisin cookie. Some people crave a chocolate chip cookie or a peanut butter blossom cookie but I have always been a fan of the oatmeal raisin cookie. I love the layers of textures and flavors.

Crunchy oats, chewy raisins, and a spice mixture that isn't found in other cookies. This year I am simplifying my oatmeal raisin cookie recipe by using a box of Nuts About Granola Original Granola Basics Box Mix and enhancing the cookies with the addition of chopped granny smith apple. 

Once these cookies are baked they will disappear faster than they were made!

Apple, Raisin, Oatmeal Cookies from Nuts About Granola


  • 1 Box Nuts About Granola Original Granola Basics Box Mix
  • 1/2 Cup Butter, room temperature
  • 3/4 Cup Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 1 cup Flour
  • 1 Small Granny Smith Apple Chopped finely (about 1 cup)
  • 3/4 cup Raisins
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
Apple, Raisin, Oatmeal Cookies from Nuts About Granola

Start by creaming the softened butter and the sugar. I use the paddle attachment on my mixer and beat it on high speed for about two minutes.Light and fluffy is what you are looking for.

Apple, Raisin, Oatmeal Cookies from Nuts About Granola

Add the egg and the vanilla and beat to incorporate.

Apple, Raisin, Oatmeal Cookies from Nuts About Granola

Add the rest of the dry ingredients to the bowl.

Apple, Raisin, Oatmeal Cookies from Nuts About Granola

Stir to combine but do not over mix. Stop when the cookies look like cookie dough.

Apple, Raisin, Oatmeal Cookies from Nuts About Granola

Scoop out on cookie sheets. I line my cookie sheets with a silicone mat but you can use parchment paper. If you don't have either one of these pan spray works as well.


Bake at 350 for 12-15 minutes.

Paleo pumpkin bread with a festive red walnut & pepita crumble

Sarah Lanphier


15 oz. can organic pumpkin puree
⅓ cup extra virgin coconut oil, melted
4 eggs
¼ cup honey
1 teaspoon pure vanilla extract
2 TBS pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon sea salt

2/3 cup coconut flour*

Topping: ¼ cup each chopped red walnuts and pumpkin seeds + ½ tsp pumpkin pie spice tossed together in a small bowl.


  1. Preheat the oven to 350 degrees.

  2. Beat all of the ingredients but the coconut flour and topping in a medium bowl or stand mixer for 2-3 minutes or until fluffy. Add in the coconut flour and beat for another minute.

  3. Pour into a lightly greased bread pan or small cake pan.

  4. Bake for 45 minutes. Take the bread out of the oven and add the topping. Bake for another 15-30 minutes or until a knife comes out clean in the center.

  5. Let cool to room temperature before slicing to prevent it from breaking apart. I found it easiest to refrigerate overnight  before slicing, but not necessary. 

Adapted from:

*This ingredient is essential to making the bread, bread-like. It cannot be substituted with another Paleo approved flour. However, if you are not concerned about keeping the recipe Paleo, I found that garbanzo bean (chick pea) flour works really well as another gluten free option.