Author Notes
Traditional oatmeal raisin cookies made extra hearty with pumpkin seeds and baked into bars. —Hungry Haley
Ingredients
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3/4 cup
all-purpose flour
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1/2 cup
nut butter
-
1/3 cup
maple syrup
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2
flax eggs
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1 teaspoon
vanilla extract
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1 teaspoon
baking soda
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1 teaspoon
pumpkin pie spice
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1 teaspoon
sea salt, plus more for sprinkling
-
1/2 cup
pumpkin seeds
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1/2 cup
rolled oats
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1/3 cup
raisins
Directions
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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.
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In a medium-size bowl, stir together the wet ingredients - the nut butter, maple syrup, flax eggs,
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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.
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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.
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Cool completely before slicing and serving. Store leftovers in an airtight container for up to one week.
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Enjoy!
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