Super chewy, nutty, and with no added fat, these tasty and healthy cookies are also gluten-free.
Note: Due to cross-contamination, not all oats are gluten-free, so if you have a gluten allergy, check for brands that are specifically listed as such.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- Yield:makes one 8-inch pan
- Active time: 10 minutes
- Total time:1 hour
- 2 1/2 cups (about 14 ounces) raisins
- 1 1/2 cups (5 1/4 ounces) rolled oats
- 1 cup (4 ounces) walnuts
- 1/2 cup shredded (or dessicated) coconut
- 1/2 plus 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (2 1/2 ounces) sunflower seeds
Line 8- by 8-inch pan with parchment paper. Toss raisins, oats, walnuts, coconut, salt, and vanilla in large bowl to combine. Place mixture in food processor (if too small to fit entire batch, do in 1/2 batches) and process just until mixture forms large clumps.
Transfer mixture back to large bowl, add sunflower seeds, and press with hands to form one large mass. Firmly press into pan and let sit until set, about an hour. Remove from pan and cut into bars.