![]() I like to form small balls of dough, but using a drop method (just dropping spoonfuls of batter onto the baking sheet) works as well.īake for 8-10 minutes or until lightly golden. Add enough milk that the batter is well-moistened, but not too 'wet'. Next, add in the oil, vanilla, milk, and raisins. How to make low sugar oatmeal raisin cookiesįirst, stir together the dry ingredients, including the sugar. Technically, you could also use water, though the flavor may suffer a bit.Īnd of course you need some raisins for these! I've also used chocolate chips in place of them, depending on my taste. Salt, cinnamon, and vanilla - All for flavor! I love the combination of cinnamon and vanilla in just about all of my treats, but they're especially nice when paired with oats and raisins. If you're averse to it, you can also use 1/4 teaspoon of baking soda in place of the baking powder. Quick oats are a better choice, as far as texture goes, but rolled oats will work.īaking powder - I like baking powder the best for both taste and texture. Let them come to room temperature (takes about 30 to 60 minutes) before serving.Oat flour and oats - These two ingredients provide the base of this cookie. Can store in the freezer for up to 6 months. To freeze: For best results, wrap the cookies in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. I assure you they won't stick around for seven days though, ha. To store: These cookies are perfect to meal prep for the week or make ahead! Store them in an air-tight container for up to 7 days. Allow cookies to cool for about 10 minuets before serving or make ahead. Then gently press down each cookie dough mound with three fingers until they are about one inch thick as pictured.īake at 350 degrees for 8-10 minutes. ![]() Usually need to do this to the bottom of each cookie. Use your fingers to press any loose dough from scooping into the round shape of the cookie. Using a 2 inch cookie scoop, scoop the cookie mixture onto a parchment lined baking sheet leaving about 2 inches between each cookie. Stir until mixture is fully and thoroughly combined. In a large mixing bowl combine add melted coconut oil, maple syrup, vanilla extract, cinnamon, baking powder, salt, quick oats, oat flour, whole oats, the flax mixture, raisins and other dried fruits. In a small bowl, combine 2 tablespoons flax meal with 2 tablespoons warm water. Mix 2/3 cup melted butter, 4 egg whites, 1/2 cup skim milk and 1 teaspoon vanilla extract. Raisins - It's not an oatmeal raisin cookie without them! I love using half raisins and half dried cranberries or dried cherries.Bake for 15 minutes, then allow them to cool before enjoying. Shape dough into about 6 cookies on the baking sheet. Stir with a large spoon or spatula until combined. In a medium-sized bowl, add all ingredients. The old fashioned oats we blend up into oat flour and leave a few whole, but the quick oats we leave whole to get that perfect chewy cookie! Prep a baking sheet with parchment paper. Oats - We use both old fashioned rolled oats and quick oats in this recipe. This chewy and soft recipe for No sugar added oatmeal and raisin cookies is so delicious Recipe includes gluten free optionokies.Salt - Just a bit to help bring out all of our flavors.Baking powder - To get that perfect rise.Cinnamon - Some cinnamon for that great oatmeal cookie flavor!.Vanilla - Some vanilla extract for that great oatmeal cookie flavor!.You can try honey or another sweetener if you prefer, but this is definitely my number one pick! Maple syrup - Our sweetener of choice for these cookies! I love the full flavor that maple syrup gives to this batter.Coconut oil - Melted coconut oil is our fat in this recipe, replacing the butter you find in traditional cookies.I just toss some flaxseeds into our NutriBullet for a few seconds and it works perfectly. ![]() Let it sit for a few minutes and you will get a gel like consistency that is not only a great binder, but also extremely good for your health! You can buy packaged flax meal or choose to grind up your own flax seed. Flax eggs are made by combining flax meal (ground up flax seeds) and warm water. Add eggs, one at a time, and beat until combined. Use a spatula to scrape the sides as needed. Cream the butter and sugars with a stand-up mixer (love my KitchenAid) or beaters (in a large glass or stainless steel bowl) until light and fluffy. Flaxseeds - We will be making flax eggs as our binder in this recipe. Preheat the oven to 350 degrees Fahrenheit.See the full recipe card at the end of this post for detailed amounts and instructions! To make these cookies, you will need the following ingredients.
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