Happy middle-of-summer, Tencaious Faith Blog readers! It is so good to see you. I hope you enjoy this Healthy Oatmeal Raisin Cookie recipe. Packed with delectable ingredients, chewy raisins, and soft oats, these healthful cookies are not only good for you, but taste good, too! You can have a blast baking these for your family this summer.
Do ever have those lazy days when you just don’t know what to do? I feel you! Yesterday morning, I was a little bored, so I did some food experimenting. Working in the kitchen, especially with my sweet mama, is one of my favorite things to do. Ever since I was at least nine-years-old, she helped me with my baking adventures. She has established in me an admiration for the act of preparing the wonderful food that God has created.
Although I often help her cook dinner, baking is my first-love. Now that I have had at least three years of experience, I enjoy trying to invent my own recipes. These Healthy Oatmeal Raisin Cookies are the results of my first attempt at making this specific, oatmeal-inspired recipe to share with you! If I come up with better versions of this recipe in the future, I will be sure to let you know. For now, I am super excited about these yummy, yet trim treats!
Need a snack?
Want a cookie?
It’s not jack, it’s a healthy snack, the Healthy Oatmeal Raisin Cookie:
(My tagline for this baking experiment!😉)
Healthy Oatmeal Raisin Cookies
Notes
If you want a moist cookie, please be aware that the tops of the cookies will feel a little underbaked when you remove them from the oven. Don't worry! They will harden as they cool. On the other hand, cook them until the bottoms are the hardness you desire if you wish for a cripsier cookie. Enjoy!
Ingredients
- 1 ½ cups whole wheat flour
- 1 ½ TSP. baking soda
- ½ TSP. salt
- 1 TSP. pumpkin pie spice
- ¼ cup melted coconut oil
- ¼ cup unsweetened applesauce
- ¼ cup agave syrup
- 2 TBSP. coconut sugar
- 1 TBSP. molasses
- 1 egg
- 2 TBSP. ground flax seeds
- 2 TSP. vanilla extract
- 2 cups Old Fashioned oats
- 1 cup raisins
Instructions
- In a small mixing bowl, stir together whole wheat flour, baking soda, salt, and pumpkin pie spice until they are fully combined. Set aside for later.
- Using an electric mixer, combine coconut oil, applesauce, agave syrup, coconut sugar, and molasses in a large mixing bowl.
- Blend egg, ground flax seeds, and vanilla extract into the wet ingredients just until combined.
- Mix small amounts of the dry ingredients into the batter until just combined. Scrape down the sides of the bowl each time you add more dry ingredients into it.
- Stir oats and raisins into the cookie dough, mashing them into the dough with your mixing spoon.
- Cover the bowl with saran wrap and refrigerate dough for 20 minutes.
- Line two baking sheets with parchment paper. After the 20 minutes is over, remove the cookie dough from the refrigerator, and scoop spoonsful of dough about two inches apart onto the baking sheets.
- Knead each individual scoop of dough with your hands and form them into balls.
- Flatten the balls with a spoon into the shape of a cookie. Chill the flattened cookies for 10 minutes in the refrigerator.
- During the ten-minute period, preheat oven to 350 degrees Fahrenheit.
- After refrigerating the cookies for the second time, bake them for 6-10 minutes or until you can lift them off the cookie sheet and they have a firm bottom.
- Let cookies sit for at least 3 minutes. Then, place them on a rack and let them cool completely.
- Store in an airtight container on the counter, in the refrigerator, or in the freezer.
