Very Oaty Raisin Cookies

Very Oaty Raisin Cookies

These are not your typical Oatmeal Raisin Cookies. To be honest, I set out to make a healthier version that would still satisfy the chewy deliciousness I get with oatmeal cookies but with far less sugar and flour. These definitely hit the spot. They are chewy, filled with plenty of plump raisins, perfectly sweetened with maple syrup and filling thanks to all those oats.

Makes 12 cookies

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Ingredients

2 cups (160 g) uncooked Rolled Oats
1/3 cup (55 g) Raisins
2 heaping Tbsp (30 g) of Almond Butter
1/4 cup (59 ml) plus 1 Tbsp (15 ml) Maple Syrup
1 Flax Egg (1 Tbsp ground Flax mixed with 3 Tbsp Water)
1 tsp (5 ml) Vanilla
2 Tbsp (30 ml) Coconut Oil melted
1/2 tsp (2.5 g) Cinnamon
1/4 tsp Salt
3 Tbsp (45 g) Flour
1 tsp (5 g) Baking Powder

Directions

1. Make the flax egg by combining the ground flax and water. Stir and set aside while you prepare the rest of the ingredients.

2. Add the raisins to a bowl and cover with hot water. This will ensure they are nicely plump and chewy. Set aside.

3. In a large bowl combine the oats, salt, cinnamon, flour and baking powder. Mix until well combined.

4. Drain the raisins well and add them to the oat mixture along with the coconut oil, maple syrup, vanilla, flax egg and almond butter. Mix until everything is combined. Pinch a bit of the cookie mixture in your hand and squeeze. It should stay together.

5. With wet hands, pick up a handful of the batter roughly the size of a golf ball. Squeeze it together in your palm and shape it into a round. Place it onto a parchment or silicone lined baking sheet. Using your fingers gently flatten the tops of the cookies. As you progress things will get messy and sticky! Try to get as much of the mixture onto the baking sheet.

6. Bake at 350 for 9-11 minutes or until the edges start to lightly brown. Allow the cookies to cool before serving. Enjoy with coffee, tea or a cold glass of plant milk.