Traditional oatmeal raisin cookies made extra hearty with pumpkin seeds and baked into bars. —Hungry Haley
pumpkin pie spice
sea salt, plus more for sprinkling
In This Recipe
Preheat the oven to 350F and coat a baking dish with oil. Any small-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 together the wet ingredients - the nut butter, maple syrup, flax eggs,
In a large bowl, combine the dry ingredients - flour, baking soda, pumpkin pie spice, sea salt, oats, and raisins. Pour the wet into the dry and stir until incorporated.
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.