Oatmeal Raisin Cookies

Yesterday after grocery shopping, I decided to make the Oatmeal Raisin Cookies from my Clean Eating Cookbook.

Can be found on page 98
Can be found on page 98

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.

  1. Preheat oven to 375ºF.dry mix
  2. Lightly coat two baking sheets with olive oil – use the basting brush here
  3. In a small bowl, combine the oats and whole wheat flour
  4. 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.almond butter mixed
  5. Add the oat mixture to the wet ingredients and stir to combine. Stir in raisins and coconut. dry and wet mixturecoconut flakes insta
  6. 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.
  7. 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. before squishingbaked cookies

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 🙂

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