In a quest to finish off a bag of oats that I have had forever, I endeavored to make some questionably healthy oatmeal and raisin cookies.
Luckily my local Topps has Waitrose raisins, otherwise, I’m not sure what I would have used. If I had used cranberries, they would have turned out exactly like my other cookie recipe!
- 1/3 cup of coconut oil (or 1/2 cup butter – cow’s, margarine or vegan – at room temperature)
- 3/4 cup of raw cane sugar (alternate with a mixture of honey and chopped dates)
- 1 egg (vegan? add another banana or egg replacer)
- 1 banana, mashed
- 1/2 tsp vanilla
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 tsp nutmeg (optional)
- 1 cup plus 2 tbsp gluten free flour (I use ‘Yes You Can’ Gluten Free Flour Mix or 1/2 arrowroot flour mixed with buckwheat flour)
- 1 cup raisins
- 1 1/2 cup gluten free oats
- 1/2 cup walnuts, chopped (optional – I usually make 1/2 the batch without the walnuts, then add them in)
- 2 tbsp ground flax seeds (optional)
- 1 tbsp maca powder (optional)
- 2 tbsp chia seeds (optional)
Then add the egg, vanilla, baking powder, spices, flax seeds and maca powder. Make sure this is mixed well.
Stir in the flour, then the raisins and oatmeal until combined. Scrape down the sides of the bowl.
Cool and then serve!
Makes about 2 dozen cookies, depending on size.
**Please note: I made these cookies a few times since posting, experimenting with the ingredients. I used 2 regular eggs instead of adding mashed banana as I didn’t have any at the time. To compensate, I used only 1/2 cup of gluten free flour. They turned out great!