Oatmeal Raisin Cookies have always gotten a bad rap. Everyone loves good ol’ fashioned chocolate chip – while poor raisin gets no love.
Not anymore! Am I the only one who sometimes craves a cinnamon-y, oatmeal raisin cookie? They’re generally more crisp than a chocolate chip – studded with chewy raisins and cinnamon scented. They’re a great rainy-day cookie. They’re comforting, warm and filling.
Even better, this version is much healthier than the bakery-store oatmeal raisin, or – gasp – a store bought out-of-the-box hard-as-rocks cookie. These are made with whole large oats (not quick-cooking), and coconut oil.
It had been super hot these past few weeks, making April one of the warmest we’ve had! But, in the last week the rain came in and chilled things off a bit. Warm cookies always help with cooler days, and these are perfect to have on hand. They’re great for baking and freezing too, in case you need a cookie pick-me-up. Or, if it gets hot again, scoop some ice-cream between two cookies and make yourself an ice-cream sandwich!
I have a few recipes I’ve been meaning to share with you guys, and I’m hoping to get them all up in the next week!
- 1/2 cup coconut oil OR non-dairy butter
- 3/4 cup coconut sugar
- 1 1/2 tsp. pure vanilla extract
- 1 flax-egg (can sub regular egg if not vegan)
- 3/4 cup oat flour ( pulse 1 cup of oats in high powered blender or food processor)
- big dash of cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 cups regular rolled oats (not quick oats)
- 1 cup Thompson raisins (dark, not golden raisins)
- Mix 1 Tbs. flax with 2 Tbs. water - let sit.
- In a stand mixer fitted with a paddle attachment or hand-held mixer, beat butter, sugar & vanilla on medium-high speed for 2 minutes, scraping down the sides as needed.
- Add flax-egg and mix until just combined.
- In a small mixing bowl, whisk together the flour, baking soda, baking powder and cinnamon.
- Add the mixture to the wet ingredients in two parts, mixing on medium speed after each addition.
- Once the flour has been incorporated, add the oats and raisins and mix until just combined.
- Preheat oven to 350F. Line baking sheets with silicone mats or parchment paper.
- Use a cookie scoop to place dough on prepared baking sheet. Flatten tops of cookies with a fork, in a criss-cross pattern.
- Bake at 350F for 8 minutes. Allow cookies to cool slightly then place on cooling rack.