I can’t believe I’ve had a food blog for a few years and have not done an oatmeal raisin cookie post yet! Cookies are by far and away my guilty pleasure. It may sound a bit strange, but oatmeal raisin cookies are my #1. With or without the chocolate chips, these softy and chewy cookies are irresistible.
Perhaps posting this in January when many of us are on “healthy eating” kicks is not ideal timing, but in my opinion, cookies are an all-season food!!
They can be made gluten free or vegan with a few substitutions. However, these are the “classic” variety, so if you don’t have any food allergies and specific preferences let’s stick to the real thing!
I tested these 3 times to get them just right. I hope they turn out just as perfectly for you. Happy Snacking 🙂
- 1 cup oats
- ¾ cup whole wheat or spelt flour *
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ cup coconut sugar **
- 1 egg ***
- 2 tsp vanilla
- ¼ cup coconut oil or butter
- 1 Tbsp molasses
- ⅓ - ½ cup raisins, soaked
- ⅓ cup chocolate chips, optional but recommended
- Line a baking sheet with parchment paper and heat oven to 350 F
- Measure out ½ cup raisins and place in a bowl with warm water to moisten and plump up!
- In a large mixing bowl, add the dry ingredients: oats, flour, cinnamon, baking soda and coconut sugar.
- Make a hole in the middle and add the wet ingredients: coconut oil, vanilla, egg, molasses
- Stir until all the ingredients are mixed.
- Fold in the raisins and chocolate chips.
- Take a heaping Tbsp measure or cookie dough scoop and roll into balls.
- Once all the batter has been rolled into cookies on the parchment paper sheet, flatten each ball with your hand. Ensure there is enough room between the cookies as they will spread in the oven.
**can sub from brown sugar
***can sub for a flax egg to make it vegan (1 Tbsp ground flax + 3 Tbsp water mixed)