Sometimes you just need a classic oatmeal raisin cookie, and here is the perfect recipe for that. It doesn’t taste low-fat or overly “healthy” like many similar recipes. Somehow (even without chocolate chips!) these really satisfy. And I don’t say that about most chocolate chip-less cookies.
The back of our raisin bag has a recipe for oatmeal raisin cookies, and whenever I see it, I think it just sounds so charming to bake up a batch. I finally figured out a way to dodge the eggs, butter, and large quantities of sugar. They are so yummy and even have a handful of health benefits (like all that fiber and protein from the oats and healthy fats from the almond butter and flax seeds).
For a raw version of these cookies, make up my Oatmeal Raisin Cookie Bites. They are much lower cost to make than most cookie bites or balls because they use raisins instead of dates. Perfect for anyone who loves raisins.
Enjoy with a cup of almond milk!
I really love making cookies and have a ton of cookie recipes. What kind of cookie should I make next?! Do tell!
Secret-Ingredient Chocolate Chip Cookies (my go-to cookie recipe)
Apple Cinnamon Oatmeal Cookies (extra delicious with the almond butter frosting)
Banana Nut Chocolate Chip Cookies
These little cookies are energizing and delicious! You'd never notice they are made with nuts and whole grains and not the typical white flour, eggs, butter, and white sugar.
- 2 TBSP ground golden flaxseed
- 6 TBSP water
- 1.5 cups rolled oats
- 1 cup ground oats (oat flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup runny almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract or vanilla powder
- 3/4 cup raisins
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Mix the flax meal and water together in a small bowl.
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Preheat oven to 350 and prepare a baking sheet with parchment paper or a silicone baking mat.
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Stir together the dry ingredients in a large bowl, then add the wet and the raisins and mix well.
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Use a cookie scoop or two spoons to form 1 inch balls on the baking sheet and flatten them with your fingers.
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Bake 10-12 minutes, until lightly golden on the edges and firm to the touch.
