Oatmeal Raisin Cookies

I can’t believe this is the first time I am sharing an Oatmeal Raisin Cookie recipe with you (what the what?!).

Better late then never, I suppose, so let’s get to it.

There are so many ways to make an oatmeal raisin cookie; crunchy, chewy, crisp, etc.

This particular recipe is more cake-like (which I love) and comes together in just one bowl with no fancy tools needed.  Just dump and stir and and bake and enjoy.

If you prefer chocolate over raisins, that would be a delicious swap.  And this recipe can easily be made vegan by swapping out the egg for a flax or chia egg (just take 1 tablespoon of ground chia or flax seed and mix with 3 tablespoons of water and let sit until it thickens).

So what are you waiting for?!  Happy baking!

*Note: These cookies are the third recipe shared in my Whole Grain Summer Recipe series below.  The recipe start at 7:30 (if you want to jump ahead).

 

*Thank you to Bob’s Red Mill for partnering with me on my Whole Grain Summer Recipe series.  If you want to try any of Bob’s products, Bob’s is offering 20% off all of their products to everyone in the C&D Community!

Simply click HERE  and use code: CLEAN20 to save 20% off 
on TONS of delicious, nutritious ingredients! *EXPIRES 8/31/18

Oatmeal Raisin Cookies

Yield: 20 Cookies

Prep Time:10 minutes

Cook Time:10 minutes

Total Time:20 minutes

Ingredients:

  • 1.5 cups oatmeal
  • 1 cup white whole wheat flour
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup melted coconut oil
  • 1/3 cup applesauce
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts
  • 1/2 cup raisins

Directions:

  1. Preheat oven to 350ºF/176ºC.
  2. Line a rimmed baking sheet with a silat mat or parchment paper (you can also just spray the pan with some cooking spray. You choose!).
  3. In a large bowl combine oatmeal, white whole wheat flour, light brown sugar, cinnamon, baking soda, and kosher salt. Gently toss everything together.
  4. Combine ground chia seeds with water in a small bowl and let rest for 5 minutes or until thickened.
  5. Add in coconut oil, applesauce, chia mixture, and vanilla extract. Mix everything together until you have a thick, cookie-dough consistency. Add in the walnuts and raisins, stir until they are evenly distributed thought out the batter.
  6. Scoop up a tablespoon of dough and use your had to form a ball, place on the baking sheet and squish down a bit with your fingers so they look like fat discs. These cookies down spread a lot once they cook, so you want to form the into a cookie shape before baking.
  7. Bake for 10 minutes or until lightly browned on top and set through. Repeat until you have used all of your dough. Cool, eat and enjoy!
*Storage: I like to keep these stored in an airtight container on my counter for up to 5 days. You can also store them in the fridge or pop them in the freezer.  
 

Nutrients per cookie: Calories: 129; Total Fat: 6.3g; Saturated Fat: 3.9g; Cholesterol: 10mg; Sodium 93mg, Carbohydrate: 16.8g; Dietary Fiber: 1.6g; Sugars: 8.3g; Protein: 2.3g