Oatmeal Raisin Cookies
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.
Servings: 10 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
I personally don’t like my cookies too sweet, especially when using raisins that also add to the sweetness. So I only used 2 tablespoons of coconut sugar. However, feel free to taste test the batter and add more (up to 1/4 cup) if you prefer a sweeter taste.