Nov 2, 2012
Healthy Oatmeal Raisin Cookies
I’m still on my quest for a healthy, thick and chewy Oatmeal Raisin Cookie recipe, but on that quest I made a batch of these amazing cookies — Healthy Whole Wheat Thin and Chewy Oatmeal Raisin Cookies! And they were adored by all. My family was amazed and had a hard time believing they were free of butter and cups and cups of sugar and brown sugar. My dad even brought some to work for his coworkers which were (obviously) gobbled up within minutes 😉
Don’t be fooled by the healthy ingredient list, these Healthy Oatmeal Raisin Cookies taste beyond unhealthy… they taste like they’re from a bakery… they taste like they’re packed with butter and sugar… they taste like sin. They seem way too good to be true, like, “No waaaayy this can be good for me!”
But it is. Pinch yourself. These Healthy Oatmeal Raisin Cookies are perfectly sweet, decadently moist and buttery rich, with the perfect amount of chew to satisfy your cookie cravings.
Healthy Whole Wheat Thin and Chewy Oatmeal Raisin Cookies (low sugar, eggless, vegan)
- 6 tbs Unsweetened Vanilla Almond Milk
- 20g (3 tbs) Ground Flaxseed
- 144g (1/2 cup + 1 tbs) Raw Walnut Butter (or nut butter of choice)
- 42g (2 tbs) Pure Maple Syrup
- 14g (1 tbs) Coconut Oil, liquid
- 2 tsp Vanilla Extract (I used homemade)
- 1/4 tsp Maple Flavor (optional)
- 192g (1 cup) Granulated Sweetener (I used 1/4 cup Sucanat + 3/4 cups Erythritol)
- 144g (1+1/2 cups) Old Fashioned Rolled Oats
- 45g (1/4 cup + 2 tbs) Whole Wheat Pastry Flour
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Raisins
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a small microwave-safe bowl, microwave the almond milk for 25 seconds, or until warm. Stir in the flax and set aside to gel up.
- In a large bowl, stir together the walnut butter, maple syrup, coconut oil, vanilla, maple flavor and dry sweetener.
- In a small bowl, stir together the oats, flour, cinnamon, baking powder, baking soda and salt.
- Stir the flax gel into the wet ingredients. Fold the dry into the wet. Fold in the raisins.
- Scoop the dough with a cookie scoop and place cookies 3" apart on the cookie sheet. Bake for ~12 minutes, or until edges are golden brown. Carefully transfer parchment paper onto a cooling rack (cookies will be soft right now) and let cool completely before touching!
This recipe is: low sugar, eggless, vegan!
Oh, and did I tell you this cookie dough is eggless?
Hint: It’s safe to eat raw!! 😉