Oatmeal Raisin Cookies

October 29 is National Oatmeal Day! Oatmeal is a nutrition powerhouse, so it deserves a day of its own. Oats are low in calories, high in fiber, full of protein, and help to stabilize blood sugar. Oatmeal is full of lignans, which are known to help prevent cancer and heart disease. The beta-glucan ion oatmeal is known to remove bad cholesterol from the blood stream without affecting good cholesterol. The antioxidants found oatmeal are called avenanthramides and are known to help reduce the risk of cardiovascular disease. The compounds in oatmeal are also known to enhance the body’s overall immune system.

We’re celebrating National Oatmeal Day with Chewy Oatmeal Raisin Cookies from Practically Raw Desserts by Amber Shea Crawley. These cookies are nutritious, satisfying, and reminiscent of the ones you used to eat as a kid. The coconut oil keeps them chewy and tender.

 

Chewy Oatmeal Raisin Cookies

Ingredients:

  • 1 cup cashew flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup oat flour
  • 1/4 cup coconut palm sugar
  • 1/8 teaspoon sea salt
  • 1/4 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 2 tablespoons water or non-dairy milk of choice
  • 1/2 cup raisins

 

Preparation:

In a food processor, pulse together the flours, oats, sugar, and salt. Add the syrup, oil, and water and pulse until the batter comes together. Add the raisins and pulse a few more times to incorporate. (Alternatively, you may mix the batter in a stand mixer or by hand in a large bowl.)

Make It Raw: Using a cookie scoop or a spoon, scoop the batter (about 2 tablespoons per scoop) onto a Teflex-lined tray. Use your fingers or the bottom of a cup (moistened with water) to flatten the cookies to about 1/4 inch thick. Dehydrate at 110°F for 8 to10 hours or overnight, flipping the cookies over about halfway through, until dry on the surface.

Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter (about 2 tablespoons per scoop) onto a parchment-paper-lined baking sheet. Use your fingers or the bottom of a cup (moistened with water) to flatten the cookies to about 1/4 inch thick. Bake for 12 to 13 minutes, until the bottoms of the cookies start to look lightly browned. Let cool completely on the baking sheet before handling.

Make It Easy: Using a cookie scoop or a spoon, scoop the batter (about 2 tablespoons per scoop) onto a wax-paper-lined baking sheet. Use your fingers or the bottom of a cup (moistened with water) to flatten the cookies to about 1/4 inch thick. Freeze until firm.

Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.

 

Substitutions:

  • Cashew flour: almond flour or any other nut flour
  • Oat flour: buckwheat flour or quinoa flour
  • Oats: quinoa flakes or unsweetened flaked coconut
  • Coconut palm sugar: Sucanat, date sugar, evaporated cane juice, or organic brown sugar
  • Maple syrup: coconut nectar, agave nectar, or any other liquid sweetener

 

Variations:

  • Grain-Free “Oatmeal” Raisin Cookies: Replace the oat flour with almond flour and the oats with unsweetened flaked coconut. Omit the water or nondairy milk.
  • Oil-Free Oatmeal Raisin Cookies: Replace the coconut oil with almond butter or coconut butter.
  • Oatmeal Superfruit Cookies: Replace the raisins with dried mulberries, goldenberries, or soaked goji berries, or even less exotic dried fruits like cranberries, diced figs, or diced apricots.

 

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From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.