When we think of Oatmeal Cookies, we assume they are healthy, right? But, a vast majority of recipes call for a half cup of sugar for one dozen cookies. That’s nearly a TABLESPOON of sugar in each cookie. Yikes! For this recipe, I was determined to alter that. And add some stuff of good nutritional value.
But, I didn’t really mention any of this to my kids, lest they scoff at my efforts. Both kids gave these cookies two thumbs up. Which was a total victory. And so, I think I’ll keep the secret to myself!
Healthier Gluten-Free Oatmeal Raisin Cookies
Total Time: 25 minutes, Yields 12 cookies
1 cup old-fashioned oats, gluten-free if needed
½ cup oat flour (I just grind whole oats in the food processor)
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon sea salt
3 Tablespoons brown sugar
2 Tablespoons coconut oil, melted and cooled
2 Tablespoons maple syrup
2 Tablespoons drippy almond butter (melt slightly if too stiff)
½ cup raisins
Preheat the oven to 325 degrees (F).
Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, whisk together the whole oats, oat flour, cinnamon, baking soda and salt.
In a small bowl, whisk together the egg, brown sugar, coconut oil and maple syrup until combined.
Pour the wet ingredients on top of the dry, then add the almond butter to the mix.
Stir until combined. It will be fairly thick.
Fold in the raisins.
Scoop the dough by heaping tablespoons onto the cookie sheet. This recipe should give you 12 cookies.
Bake for 14-16 minutes or until the tops of the cookies lose their shine.
Remove from the oven and allow to cool in the pan about 30 minutes.
Store these cookies in a sealed container at room temperature for up to 3 days. You can also keep them in the fridge for up to a week.