Oatmeal Raisin Cookies using almond butter and dates (WFPBNOGF)

Directions

1. Place the pitted dates into a small bowl and cover them with water. Set aside for at least 15 minutes so the dates can soften.
2. Preheat the oven to 350 degrees F, and use parchment paper or silicone mat to line the cookie sheets.
3. Place all of the dry ingredients (oats, oat flour, baking powder, and cinnamon) into a large bowl and mix thoroughly with a fork.
4. Saving the date water, pour the water off of the dates into a small bowl or cup. Place the dates, almond  butter, vanilla extract, and 2 tablespoons of the date-soak water into a blender, and blend until smooth.
5. Stir the date mixture into the bowl of dry ingredients until all the dry ingredients disappear. Stir in the raisins and walnuts (if using).
6. To get the most uniformly size cookies, use 1 tablespoon cookie scoop (or you can use a soup spoon). Place a spoon full at a time and using your fingers or the spoon, press each scoop down until it looks like an already baked cookie (about 2-1/2 inches wide). 
7. Bake for 13 minutes. Remove from the oven and after 5 minutes, transfer to a cooling rack. Repeat steps 6 or 7 with the remaining cookie dough.