Oatmeal raisin cookies
Yield:
4 cookies
Prep Time:
5 minutes
Cook Time:
11 minutes
Additional Time:
2 hours
Total Time:
2 hours 16 minutes
A classic cookie that is perfectly sweet and chewy.
Ingredients
- 2 Tbsp. (25g) brown sugar
- 1 Tbsp. (12.5g) white sugar
- 1 Tbsp. + 1 tsp. (18.2g) coconut oil
- 1/4 (12.5g) large egg
- 1/4 tsp. vanilla extract
- 3 1/4 Tbsp. (25.2g) all-purpose flour
- Pinch of salt
- 1/8 tsp. cinnamon
- 1/8 tsp. baking soda
- 1/4 cup + 1 Tbsp. (32g) old-fashioned rolled oats
- 2 Tbsp. + 2 tsp. (24g) raisins
Instructions
- Cover raisins in water and set aside.
- In a mixing bowl, whisk sugars, coconut oil, egg, and vanilla together for 1 minute until light.
- Stir in flour, salt, cinnamon, and baking soda.
- Fold in oats, then fold in raisins.
- Cover and let dough chill in fridge for 30 minutes or more (optional).
- Once ready to bake, separate dough into 4 equal balls. Move to a baking sheet and press into a 3/8” thick rounds.
- Bake at 350°F for 13 minutes, until edges are golden brown and middle is firm to the touch. Let cool on baking sheet for 5 minutes, then move to a wire rack.
Notes
These cookies don’t spread so it is important to flatten them into rounds before baking.
To replace egg with a flax egg, use 3/4 tsp. flax meal and 2 1/4 tsp. water. Stir together and allow to rest for 3 minutes before using in recipe.
Oatmeal raisin cookies (gf/vegan)
Yield:
6 cookies
Prep Time:
5 minutes
Cook Time:
11 minutes
Total Time:
16 minutes
A great alternative to the classic version.
Ingredients
- 1/2 cup rolled oats
- 1/4 cup gf flour
- 1/4 cup brown sugar
- 1/8 tsp. baking soda
- 1/8 tsp. salt
- 1/8 tsp. cinnamon
- 2 Tbsp. milk
- 2 Tbsp. oil
- 1/2 tsp. vanilla
- 2 Tbsp. raisins
Instructions
- Cover raisins in water and set aside.
- Mix all ingredients in bowl besides raisins.
- Drain raisins and pat dry. Fold into dough.
- Refrigerate dough for 15 minutes (optional).
- Scoop dough into 6 cookies. Bake at 350°F for 11 minutes.
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