You might wish to toast your oats and/or nuts before adding them to your cookie batter. Toasting definitely adds more flavor to some such ingredients, but not others. On the flip side, the toasting also makes some ingredients less absorbent. As I stated, I opted for quinoa flakes in this recipe and wanted them to absorb and bind well with the other ingredients, so I preferred not toasting them. If you need a nut-free version, seeds, such as sunflower seeds and pepitas, should work in place of nuts, if necessary. I think this recipe could be made with all nuts (and/or seeds) versus oats or quinoa flakes, but I have not yet tried that version. If you wish to add some raisins, include those in the oats (or quinoa flakes) or nuts/seeds measurement. I don't think that you want to go over the total of 3 cups for that measurement. If you want a cookie with more protein, you can certainly make the recipe with one or two eggs if you like—I made a version like that and it is more “cookie like”---but honestly, we liked the egg-free cookies just as well. The latter has more maple flavor. However, the cookies that include eggs do hold together a bit better and perhaps have more of a typical cookie consistency than the vegan version.