A Healthy Spin On The Classic Oatmeal Raisin Cookie
A cookie favorite, but with natural healthy ingredients. You won't be able to put these down!
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
*Courtesy of Running On Veggies
Milk+Cookies? Yes please! In an attempt to make Cinnamon Raisin Oatmeal cookies, I came up with these. Just the right amount of spice and the perfect amount of sweetness. If you like crispy cookies, you will love these. At first they may seem like a soft oatmeal cookie. But if you let them cool for an hour or so they become a crunchy cookie on the outside and soft on the inside. And the best part—they are even better the next day. Sub the raisins for chocolate chips and you have a killer Nutty Chocolate Chip Cookie.
Cinnamon Raisin Oatmeal Cookies
Makes 16 cookies
- 1 1/2 cups old fashion oatmeal
- 1 tablespoon of flax meal
- 1 teaspoon baking powder
- 2 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- dash sea salt
- 1/2 cup raisins (organic preferably)
- 1/4 cup chopped pecans
- 1/4 cup chopped almonds
- 1/2 cup nut butter
- 1/2 cup Apple sauce
- 3 tablespoons coconut oil (melted)
- 1/4-1/2 cup almond milk
- 1 tablespoon pure vanilla extract.
Preheat the oven to 350.
In a medium size mixing bowl combine oatmeal flax meal, baking powder, cinnamon, nutmeg, sea salt, raisins, pecans and almonds.
In a separate bowl, combine wet ingredients: nut butter, apple sauce, coconut oil, almond milk and vanilla extract.
Combine wet and dry mixtures, making sure everything is evenly coated.
Scoop cookies on a lined baking tray and be sure to pat them down using a fork.
Bake 15-20 minutes.