Oatmeal Raisin Cookies
I have a major sweet tooth. When I was first in the hospital, all I craved was sugary candy. Probably in part as comfort and also because it was one of the only things that actually tasted good to me. Since changing my diet my taste buds have definitely changed and I don’t crave the same things I used to, but staying away from sugar has still proved to be a challenge.
When I started researching recipes for healthier cookies that eliminated dairy and eggs, I found many that filled my request. However, all of them were still packed with refined sugar. So I decided to try and make a version of one of my favorite kinds of cookies using only whole-food ingredients to sweeten them.
Who doesn’t love a good ol' fashioned oatmeal raisin cookie, right?! In this recipe, I put my own spin on a classic, using fiber rich dates and pure organic maple syrup as our whole-food sugar. Adding coconut and chopped walnuts for a little crunch, and sneaking in the power house that is chia seeds.
Chia seeds are loaded protein, fiber, omega-3 fatty acids, antioxidants and vitamins. They are an excellent source of calcium, for those of us that don’t consume dairy, and are also naturally gluten free.
Oatmeal Raisin Cookies
(Makes 12 Cookies)
Ingredients:
20 pitted dates
1 1/2 cup regular rolled oats or gluten free
1/2 cup regular rolled oats or gluten free, ground
3/4 cup chopped walnuts, toasted
1/2 cup raisins
1/4 cup unsweetened shredded coconut
1 Tbs chia seeds
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 cup coconut oil, melted
1/3 cup pure maple syrup
2 Tbs almond milk
Instructions:
1. Preheat oven to 350.
2. Chop walnuts and place on a baking tray in the oven for 10 minutes.
3. In a food processor, blend 1/2 cup of your oats until it is fine like flour. Then place in a mixing bowl and combine the rest of your oats, shredded coconut, chia seeds, cinnamon, baking soda, salt, walnuts, and raisins.
4. Now blend dates in the food processor to form a paste. Scoop into mixing bowl and set aside. 5. Melt coconut oil and combine with the dates, maple syrup, vanilla, and almond milk.
6. Pour wet ingredients over dry and mix well. The dough will be slightly sticky and hard to form so I like to scoop each serving with a spoon and then press it firmly into a little patty. You can also put the bowl into the fridge for about 15-30 minutes to help harden the mixture.
7. Once formed, place the cookies onto a nonstick baking tray and bake for 12 minutes.
I have to say, I was very pleased with how sweet and delicious these cookies turned out. I totally forgot I was eating something so healthy!
I hope you all enjoy this yummy refined sugar-free cookie!
xo Natalie