Today I’m sharing my recipe for delicious oatmeal raisin cookies.
A couple of years ago I found out how amazing oatmeal raisin cookies are. The combination of spices and raisins is wonderful. Unfortunately the store bought version isn’t healthy at all. These cookies are usually packed with sugar and butter.
One day I was craving some cookies and looked up a recipe. I found a healthier recipe for oatmeal raisin cookies and made them. They turned out great and I kept making them. Over the years I have changed the recipe to my liking and this is the end result.
I usually make this recipe with eggs, but ifyou are vegan you can easily use an egg replacement instead. I have made these with linseed eggs and they also turned out great, but they might be a little softer.
You might also notice that I don’t put that much sugar in these cookies. The reason is that the raisins make these cookies pretty sweet already in my opinion. If you would like these to be sweeter you can easily add more sugar.
Okay, that’s enough talking. Let’s get baking!
Ingredients: - 2 eggs (or egg replacement) - 60g coconut sugar (or sugar/sweetener of choice) - 100g coconut oil (melted) - 4 tsp water - 110g speltflour - 1/2 tsp baking powder - 1/2 tsp baking soda (optional) - 1/2 tsp apple cider vinegar (optional: only if you added the baking soda) - 1/2 tsp cinnamon - 1/4 tsp nutmeg - a pinch of salt - 120g oats - 120g raisins Firstly, preheat the oven to 180 degrees celsius or 350 degrees fahrenheit and line a baking sheet with parchment paper. Once that's done mix the melted oil (make sure it's not too hot, because you don't want to cook the eggs), water, eggs, sugar and vinegar with a whisk. Mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a separate bowl. Add this mix to the 'wet' mix and whisk again until combined. Now add the oats and stir with a fork or spatula. Repeat this with the raisins. The mix will be quite wet, between a dough and a batter. Use a tablespoon or a small ice cream scoop to form balls on the baking sheet (make sure you leave enough room inbetween) and flatten the balls slightly. Bake for 12-15 minutes, depending on your oven and the size of your cookies. Take them out when they are starting to get golden brown. The cookies will get crispier when they're cooling. Lastly enjoy! :)