Consider this your official warning: these are healthy oatmeal raisin cookies. They are not going to taste like the traditional ooey-gooey buttery oatmeal raisin cookies, but they are a tasty treat for when you’re trying to watch your sweets intake.
I realized last year that dairy and I don’t get along very well. I’m not allergic to it and I haven’t cut it out of my diet completely, but my body is happier when I don’t have it. I wanted to challenge myself to make cookies without any dairy. At the same time, I started experimenting more with gluten-free flours when one of my best friend was diagnosed with Celiac disease. The result of my experiment is these oatmeal raisin cookies. If you need these cookies to be gluten-free, make sure you check your oats to make sure they weren’t made in a facility with gluten-containing ingredients like wheat, barley and rye due to cross-contamination.
These cookies are sweetened using medjool dates, nature’s sweetest sugar. Dates are one of my favorite things to bake with. They’re an excellent natural sugar substitute and you can use them in anything. For this recipe, you will need to pit and soak your dates in water for a few hours before using them. I recommend soaking them overnight for best results. The dates need to soften because they’re going straight into the food processor with walnuts, almonds, oats, coconut oil, almond milk and vanilla extract.
After you’ve made a paste-like dough in your food processor, you add your dry ingredients that will form your cookie dough. I used brown rice flour in this recipe, so I’m not sure how other gluten-free flours fair or taste, but I imagine they would be fine. In addition to your GF flour, you’ll be using more oats, baking soda, cinnamon and raisins in this dough.
This recipe does not have baking powder in it, so these cookies do not rise in the oven. Whatever shape you make them on the cookie sheet is what they will look like when you take them out. I like to make mine bite size and eat a few with my breakfast. Shh, don’t tell!
- Wet ingredients:
- 8 medjool dates (pitted and soaked)
- 1 cup oats
- ½ cup walnuts
- ½ cups almonds
- 3 tsbp coconut oil
- 2 tsp vanilla
- 3 tbsp almond milk
- Dry ingredients:
- ¾ cup brown rice flour (or flour of your choice)
- 1 cup oats
- 1 tsp baking soda
- 1 tsp cinnamon
- ¾ cup raisins
- Put the wet ingredients into a food processor and pulse until they form a paste-like dough. Set aside.
- Measure out the dry ingredients and mix together. Add wet ingredient paste from food processor and mix together.
- Roll dough into balls and flatten on cookie sheet. These cookies do not change shape as they bake.
- Bake at 325 for 12-14 minutes until brown on the bottom. Enjoy a guilt-free treat!