You may not know it, however, by looking at the serious lack of oats in my recipe feed. What in the world was I doing for an entire year?!
I mean, sure, we have Banana Bread Granola, Samoa Overnight Oats, and we can’t forget about this super-comforting Coffee Cake Baked Oatmeal. But these recipes are merely scratching the surface of all of the incredible edibles that oats can be a part of!
On Monday we tackled one of my childhood favorite cookies, Peanut Butter No-Bake Cookies (must.make.new.batch.now.). Today, we’re targeting another: Oatmeal Raisin Cookies!
I’ve mentioned this a few times on the blog, but I used to work at a coffee shop throughout high school and a bit through college. I cannot tell you the number of times someone came up to the counter, ordered their drink, and chose an oatmeal raisin cookie from the pastry case because it was “the healthiest choice.”
Sooooo not true. That classic buttery, melt-in-your-mouth oatmeal raisin flavor comes from a whole heck of a lot of butter and sugar. Yes, you’re getting some nutritional benefits from oats and raisins , but once you add in the other ingredients, it doesn’t sound too much like a health food!
If these babies were in that pasty case, they really would be the healthier choice…but you wouldn’t know it from tasting them! These Healthy Oatmeal Raisin Cookies have a nice crust on the outside, while the inside is (sorry) moist and tender. They’re just as soft, chewy, buttery, and delicious and the originals, and they’re the perfect little sweet treat for when that cookie craving hits. And you know they should be a part of your Christmas cookie extravaganza in a few weeks! Mmmm…oaty raisiny goodness.
So, it all starts out with some almond flour. I’m pretty obsessed with this flour (see here, here, and OMG HERE for proof!), so I try and use it in every way, shape, and form that I can. You can thank good ol’ Mr. Almond Flour for these cookies’ addictive chewy texture and slight nutty flavor! Definitely pick up a bag the next time you go to the store or are shopping online; I bought this 5-lb. bag off of Amazon, and it has literally lasted forever. Bob’s Red Mill also makes a great brand!
Next up: the flava. I can never resist a perfectly spiced oatmeal raisin cookie, so that’s exactly what we have here! I added some cinnamon (this is the only brand I ever use because it’s far superior to other brands I’ve tried) for some sweet warmth and some molasses for that earthy sweetness typical of a ORC. For some additional sweetness, I used maple syrup, which gives these cookies a nod to that classic fall/winter flavor. I also added some cashew butter to help give these cookies that buttery flavor we all know and love; however, you can totally use another nut butter if you’d like! Like, PB for peanut butter oatmeal raisin cookies…heck yes! You really can’t go wrong with these ingredients!
Now, onto the main event: the oatmeal. I’ve gone a little oat-crazy and added an entire cup of them into this cookie batter. I mean, how could I not if they’re one of my all-time favorite foods and just so darn good for us?! I will always use Bob’s Red Mill’s Gluten Free Old Fashioned Rolled Oats in my Healthy Oatmeal Raisin Cookies because they are juuust right in thickness and texture for that perfect oaty bite. Seriously THE best.
Friends, I just know you’re going to love these Healthy Oatmeal Raisin Cookies are much as we did! They’re soft, chewy, and oh-so addictive, and they’re seriously in the running as one of my new favorite cookies! If you give these, or any of my other Oat Week recipes a try, be sure to post a photo to social media and tag #fooduzzi and #oatweek! It seriously makes my heart soar to see you enjoying my whole food recipes!
- 1 cup almond flour
- 1 tsp. cinnamon
- ½ tsp. baking soda
- pinch salt
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. cashew butter
- ¼ cup pure maple syrup
- 1 and ½ tsp. unsulphured molasses
- splash pure vanilla extract
- 1 cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
- ½ cup raisins
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add almond flour, cinnamon, baking soda, and salt to a medium bowl, and whisk to combine, taking care to remove all lumps.
- In a small bowl add melted coconut oil, cashew butter, maple syrup, and molasses, and mix until combined. I like to stick the bowl in the microwave or on the stove for a couple of seconds just to make sure that I can whisk it until it's completely smooth.
- Add vanilla extract, and mix until combined.
- Add wet ingredients to the dry, mixing until combined. Add oats and raisins, and mix well.
- Stick cookie dough in the fridge for 10 minutes to firm up.
- After 10 minutes, remove the dough from the fridge and spoon 12 tablespoon-sized mounds of dough onto the prepared baking sheet. Stick remaining dough back in the fridge, and stick the baking sheet in the freezer for 10 minutes.
- After 10 minutes, remove the cookies from the freezer and place directly in the oven. Bake for 9 minutes.
- After removing them from the oven, use the back of a measuring cup to slightly flatten your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then move them to a baking sheet to continue cooling.*
- Repeat steps 7-9 with the remaining dough, or keep the dough in the fridge as a yummy snack. ;)
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
Affiliate links were used in this blog post. “Affiliate” is just a fancy way of saying that I get some money if you click on and purchase the products that are linked! The money I earn will go directly back into Fooduzzi, so I’d really appreciate you helping me “feed” my blogging efforts!!
Join the Fooduzzi Fam!
I'll send you healthy takes on classic recipes, delectable recipe roundups, and more updates on my growing blog. You'll also receive a free eCookbook featuring my best recipes!