These healthy oatmeal raisin cookies are my answer to a long, tiresome week.
In addition to an allergy flare-up, Sam has been testing out each of my already-frazzled nerves with his dependence, Jade has had an on-again off-again issue with a girl at school, we are still on the house hunt with nothing in sight (the ‘dream’ home fell through for the time being), and we are down a vehicle thanks to some atypical bad luck.
Woe to me and my personal gripes.
On the upside, Fall is officially here, which means Halloween is on the horizon!
Halloween is my and my husband’s absolute favorite holiday. He takes it off of work pretty much every year so that we can relish the jack-o-lanterns, sweet treats, and general bloody horror that abounds.
We’ve actually had our costumes picked out since the beginning of the year, and I’m super excited to put them together. I’ll have to snap a picture and post it for your viewing pleasure. 🙂
Despite my opening grumbles, things are looking up a bit this afternoon.
7 Brides for 7 Brothers is on the telly, Sam is being quiet for the moment, and I’ve got a fresh batch of these cookies to munch on…bloated nirvana, here I come!
My favorite cookie is oatmeal raisin, and though I do have a more traditional recipe on the blog, this version is even more cleaned up in terms of added sweeteners.
Not quite as indulgent, but still (to me) just as delicious and healthier to boot!
I’ve actually been making this recipe for a couple of years now, but only recently perfected it to post.
These make a great afternoon treat and the raisins can be substituted with chocolate chips, if you prefer (which I sometimes do). 🙂
Healthy Oatmeal Raisin Cookies (Low Sugar)
- 1/2 c . oat flour
- 3/4 c . oats
- 1 t . baking powder
- 1/4 t . sea salt
- 1 t . cinnamon
- 1 T . coconut sugar or any granulated sugar
- 2 T . coconut oil
- 1 1/2 t . vanilla extract
- 4-5 T . milk of your choice , as needed
- 3 T . raisins
- Preheat oven to 375 degrees.
- Mix dry ingredients (flour, oats, baking powder, salt, cinnamon, sugar).
- Stir in oil, vanilla, raisins, and milk, adding enough milk to moisten the flour and oats and make a dough that sticks together, but isn't overly wet.
- Form balls with the dough (8-10).
- Place the balls of dough onto a parchment paper-lined baking sheet and press down on the tops a bit with your fingers.
- Bake 10 minutes until firm to the touch.
- Cool and enjoy!
I occasionally like to use half coconut oil, half olive oil here, but feel free to keep it just coconut oil if you prefer.
What’s your favorite cookie?