I know that oatmeal raisin cookies aren’t all that exciting for most people. But they’re so homey. And they make me think of school lunches, visits with grandparents, and baking with my mother.
People are stuffing all kinds of sweets into other sweets these days, and although I’m not exactly against it, I really love simple traditional goodies. You know, the kind our grandmas made. Today I was going through my recipe index and realized that I only have one such recipe: banana bread. No chocolate chip cookies, blueberry muffins, or chocolate brownies. All I’ve posted are more complex and, okay, more interesting versions of these. But sometimes I just want a plain brownie!
I realize that almost everyone already has their favorite recipe for such baked goods, but do most people have favorite healthified versions which taste just as good as their white flour counterparts? Nope! At least I hope not because every now and then, I’m going to post some traditional favorites that have been given a little nutritional makeover. I hope you all won’t find this boring!
This recipe substitutes coconut oil for butter, uses about half of the sugar a lot of recipes use, and is 100% whole grain. I used whole spelt, which I really prefer and recommend, but you can also use whole wheat. For me, whole spelt results in a less “healthy” taste and these were no exception. These babies don’t taste the least bit whole grain!
And even more important for me – the texture! Thick and chewy. And it doesn’t have that slightly cakey feel that some healthy cookies have. At least if you don’t over bake them, which I did, thinking that they weren’t done. These cookies don’t brown very much so be careful and take them out when they appear to be set in the middle!
Are there any traditional favorites that you’d like a healthfied version of? Let me know and I’ll see what I can do!
100% Whole Grain Chewy Oatmeal Raisin Cookies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 18-20 large cookies
- 1½ cups (190 grams) whole spelt or whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup (168 grams) coconut oil
- 1⅓ cup (3dl) unrefined or coconut sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2¾ (260 grams) oats
- 1¼ cups (190 grams) raisins
- Preheat your oven to 375°F (175°C) and line a cookie sheet with parchment paper or a Silpat.
- Whisk together the dry ingredients in a medium bowl and set aside.
- In a large microwave safe bowl, melt the coconut oil in the microwave. Add the sugar, eggs, and vanilla and stir.
- Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.
- Form the dough into balls, about two tablespoons in size, and press the balls down into cookie shape. These don't spread very much so be sure to flatten them.
- Bake for 9 - 12 minutes or until the middle appears to be set. The cookies will still appear very, very light, even when they're done.