Yesterday after grocery shopping, I decided to make the Oatmeal Raisin Cookies from my Clean Eating Cookbook.
The recipe calls for:
- Extra-Virgin Olive Oil for the baking sheets I used a basting brush to lightly coat the pans.
- 3 cups rolled oats – I only had instant whole grain so that is what I used.
- 1 cup whole-wheat flour
- 1/2 cup almond butter
- 1/3 cup organic maple syrup
- 1 Tablespoon Canola oil
- 1 Tablespoon Vanilla
- 1 1/2 cups unsweetened apple juice
- 1 cup golden raisins – could not find these so used regular raisins
- 1/2 cup unsweetened organic coconut (shredded or flaked)
This recipe was really easy to make, but I did make a couple of adjustments. I will note those below because it probably depends on where you live.
- Preheat oven to 375ºF.
- Lightly coat two baking sheets with olive oil – use the basting brush here
- In a small bowl, combine the oats and whole wheat flour
- In a large bowl, combine almond butter, maple syrup, canola oil, vanilla, and apple juice until very well blended – I used a large fork to work all of these ingredients together.
- Add the oat mixture to the wet ingredients and stir to combine. Stir in raisins and coconut.
- Drop tablespoons of the batter onto baking sheet about 2 inches apart. Use a wet spoon to flatten the cookies. – I found that if you like a round cookie, it is best to roll the dough into balls and then flatten with a wet spoon. These cookies do not rise, so whatever shape they are on the pan is the shape they will maintain.
- Bake the cookies until lightly browned, about 30 minutes. Store in an air tight container. On my first batch, I cooked the cookies for 22 minutes, and they were way to brown on the edges for me, so the next batch, I cooked them for 15 minutes, still a little too brown. So for the final batch, I cooked them for 12 minutes and that time was about perfect.
After the cookies were done, I let them cool on wax paper, and then divided them up into snack bags. I do have to say that these cookies are very good and husband approved. I think next time, I may cut back a little of the oats so that the cookies were not as powdery. Overall though if I were to rate this recipe out of 1-5 stars, I would give it a 4.5 🙂