Crunchy on the outside, soft and chewy on the inside, these Oatmeal Raisin Cookies are a dream come true! They’re wholesome, refined sugar-free, and not overly sweet like most other cookies out there.
I’m currently at week 33 of my pregnancy journey and thankfully everything has been going great so far. I haven’t had that many cravings, except for cheese, yogurt, and raisins! I rarely ate raisins before, but can’t seem to get enough at the moment and love adding them to trailmix, granola, yogurt, and cookies.
Oatmeal Raisin Cookies are among my top 3 favorite cookies of all time, so it was about time to make a healthier version that’s wholesome and refined sugar-free.
These cookies contain 10 simple ingredients, such as flax seeds, rolled oats, almond flour, coconut sugar, and coconut oil. They’re super simple to make with only one bowl and no special equipment required. I usually bake them for around 15 minutes to get them crunchy outside, but still soft and chewy inside. Feel free to reduce or increase the baking time by 1-2 minutes if you like your cookies softer or crunchy all over.
I used flax eggs–which is a mix of ground flax seeds and water–to make this recipe egg-free for those of you who have egg allergies. But I’ve also tried it with a pasture-raised egg and it works just as well. Flax seeds are a great source of omega-3 fatty acids and are known to help with lactation. Oats are also considered galactagogues (foods that increase milk supply). So I’m planning to make another batch to freeze and keep handy for when the baby gets here.
Can’t wait for you to try these delicious Oatmeal Raisin Cookies. Please leave a comment below when you do or tag me in your photos on Instagram or Facebook @nutriholist #nutriholist. If you love cookies as much as I do, these Almond Hemp Cookies are another must-try. Afterall, nothing beats homemade cookies fresh-out-of-the-oven with a warm cup of tea on a chilly winter day, right?!
Oatmeal Raisin Cookies
Ingredients
- 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
- 2 tablespoons coconut sugar {See Notes}
- 4 tablespoons coconut oil (or mashed banana, pumpkin, or apple sauce)
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 4 tablespoons raisins
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder or 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, make the flax egg by mixing the ground flax seeds with water. Let it sit for 5-10 minutes to thicken. Then add the coconut sugar and softened or melted coconut oil (or mashed banana, pumpkin or apple sauce) to the bowl and stir to fully combine.
- Add the remaining ingredients and stir thoroughly to get a thick doughy mixture.
- Form into cookies--flattening them with the back of a spoon or your hands--and place on the lined baking sheet leaving about an inch in between.
- Bake for 15 minutes until they start to get golden around the edges and at the bottom. Let them cool down for at least 10 minutes and enjoy! Store uncovered at room temperature for 3-4 days or refrigerate in an airtight container for about a week.
Notes
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