Delicious and Healthy Oatmeal Raisin Cookies
Delicious crispy edges and a chewy soft center. Mmmm. Shh, no one will ever guess they are healthier!
Delicious crispy edges and a chewy soft center. Mmmm. Shh, no one will ever guess they are healthier!
- 1 tsp. salt
- 2 large eggs
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1 c. coconut oil (room temperature)
- 1 c. organic coconut brown sugar packed
- 1/2 c. coconut sugar
- 2 tbsp. honey
- 20 drops vanilla creme sweetleaf drops
- 1 c. whole wheat flour
- 1/2 c. almond flour
- 3/4 c. tapioca flour
- 2 tbsp. arrowroot starch
- 2 tbsp. cinnamon divided
- 1 1/2 c. raisins
- 1/2 c. chopped walnuts
- 3 c. whole wheat oats (do not use instant.)
- Carbohydrate 1.74000142857143 g
- Cholesterol 30.2142857142857 mg
- Fat 0.716908571428571 g
- Fiber 0.298842848686235 g
- Protein 0.925301428571429 g
- Saturated Fat 0.223279285714286 g
- Serving Size 1 1 (9g)
- Sodium 51.6421428571429 mg
- Sugar 1.44115857988519 g
- Trans Fat 0.122308428571428 g
- Calories 16 calories
Step-by-step
- Pre-heat oven to 350°F. Line two large sheets with Silpat or parchment paper.
- Rough chop walnuts and place or lined sheet. Toast in preheated oven for 5-10 mins or until golden, tossing them every few minutes to prevent burning. Remove and let cool.
- Place oats on other sheet and tossing to cover entire tray. Sprinkle with 1 Tbsp. of the cinnamon and toast in preheated oven. Bake for 10 mins or until golden brown, tossing every few minutes to prevent burning. Remove and set aside to cool.
- In a large mixing bowl, whip coconut oil, honey, coconut brown sugar, and coconut sugar, until fluffy, about 3 minutes.
- Beat in eggs, one at a time. Mix until incorporated.
- Add the vanilla extract and mix until incorporated.
- In a separate bowl, mix all flours, salt, baking soda, cinnamon, and nutmeg together until blended well. Slowly stir the dry ingredients into the butter-sugar mixture and gently stir until everything is blended.
- Mix in the raisins and nuts. Stir in the oats and mix until oats and raisins look evenly distributed.
- Spoon out the dough by large spoonfuls (I used a small ice cream scoop) onto the prepared cookie sheets, leaving at least 2 inches between each cookie. (I also molded the cookies into a small 1 1/2 in ring mold for more even distribution)
- Bake until the edges of the cookies turn golden brown, about 10-12 minutes. Note that the cookies will seem underdone. That's okay, they will firm up as they cool.
- Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.
Pulling cookies from the oven too late ruins their chewiness. Achieving crisp edges alongside a tender middle depends entirely on visual evaluation rather than internal temperature measurements. Removing batches while centers still look slightly underdone at the 10-to-12-minute mark ensures residual heat finishes the cooking process without drying the crumb. Whole wheat oats require preliminary toasting at 350 degrees Fahrenheit for 10 minutes to develop deep, nutty characteristics before joining the dough.
Evaluating Doneness Visually
Watch the perimeter rather than the center when assessing readiness. Edges must show a distinct golden brown hue while surfaces retain softness under a light touch. Cooling baked goods directly on metal sheets for precisely one minute allows structural stabilization before transferring items to a wire rack for complete ambient cooling. Storing cooled batches in airtight containers preserves moisture levels over multiple days.
Equipment Adaptations
Specialized tools remain optional for successful execution. Standard baking sheets lined with parchment paper replace Silpat mats without altering heat transfer rates. Small ice cream scoops ensure uniform portioning, though manual spoons achieve identical sizing when portioned evenly across two large trays.
