Dare I say, oatmeal raisin cookies are my favorite?
Eep! I’m sure all of you chocolate chip lovers are gasping in horror, but it’s the truth!
Though they tend to be polarizing, I’ve personally loved raisins all my life.
I remember my parents buying cereals such as Raisin Bran and Just Right, and I would sit on our kitchen floor, sifting through the boxes while searching for the dried, sweet morsels.
For years, I couldn’t eat a bowl of oatmeal without them strewn throughout it, and these days, I find it hard to enjoy a salad without them as a sweet garnish.
Oats are another story.
I grew up eating oatmeal for breakfast, but didn’t truly appreciate everything the nutritious grain had to offer until I was an adult.
Their versatility, their ability to be in both sweet and savory dishes, and their contribution to many a recipe, whether in the form of meatloaf or pancakes, are just a few of the reasons why I love this tiny powerhouse.
Putting these two delicious foods together yields one heck of a cookie!
- ¾ c. oat flour
- ¼ c. buckwheat flour
- 3 T. quick or rolled oats (I use Country Choice Organic Oats)
- ¼ t. cinnamon
- ⅛ t. allspice, optional
- ¼ t. sea salt
- ½ t. baking soda
- 2 T. coconut sugar (or another natural granulated sugar)
- ⅛ t. powdered stevia extract
- 3 T. coconut oil, melted (only exception is butter)
- 3 T. maple syrup
- ½ t. vanilla
- 3 T. raisins
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flours, oats, spices, salt, baking soda, granulated sugar, and stevia).
- Stir in the oil, maple syrup, vanilla, and raisins until well combined.
- Dollop batter onto a parchment paper-lined baking sheet.
- Bake for 13-15 minutes.
- As soon as they come out, take a fork and gently press down on the tops of each cookie (this helps to compact them, which contributes greatly to their resulting texture).
- Cool on baking sheet for 15-20 minutes until set.
The added buckwheat flour aids in holding these cookies together, eliminating the need for gums or starches.
Be sure to let the cookies cool for the stated 15-20 minutes, as this ensures that they will hold together in the absence of gluten, eggs, and other binders.
What is your favorite cookie?