There’s nothing like a warm cookie from the oven, soft and chewy as it melts in your mouth, it’s usually hard to have just one. For a while now I haven’t really been making a lot of cookies, partly because of time, but also because though delicious, cookies are not really that healthy. Full of sugars and flours, typically I would avoid them and make some other kind of sweet treat to satisfy.
But this Fall when the weather changed and it was time to feel all warm and cozy I really wanted a cookie. So i started exploring some of my favorite cookie recipes and experimenting with how I could adjust them to make them more healthy and still just as delicious!
And now you get to benefit from my experimenting and research! For the month of November I am going to be featuring various healthy cookie recipes for you to indulge in. Some of them will be my own creation, while others are from other fabulous healthy food bloggers that I have collaborated with. It’s going to be a month of treats and just in time for Christmas! Now you can contribute a healthy version that you’ll feel good about eating and sharing.
Today we’re starting with a classic Oatmeal Raisin recipe – as I have always loved these soft chewy cookies with raisins in them (in fact most cookies with raisins in them I thoroughly enjoy). The original recipe came off the quick oats package and had been sitting on my counter for months. With a little bit of tweeking I came up with this successful healthy oatmeal raisin cookie recipe, sugar free and delicious! (even taste tested by a close friend who loves oatmeal raisin cookies and gave it two thumbs up).
Healthy Oatmeal Raisin Cookies
1/2 c. Earth Balance vegan spread
3/4 c. coconut sugar
1/4 – 1/3 c. honey
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. sea salt
1 1/2 – 2 c. uncooked rolled oats (quick or old fashioned)
1 c. raisins
Add in eggs and vanilla. Add combined flour, baking soda, cinnamon, sea salt and mix well.
Add in the oats and raisins, I like to add these in by hand and stir, as I find the mixer can chop up the raisins which I don’t want. Stir well.
Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake in 350F oven for 8-10 minutes or until golden brown.
Remove from oven, cool for 1 minute on cookie sheets then move to a wire rack and let cool completely.
Makes about 3 dozen cookies
Next week indulge in Vegan Pumpkin Chocolate Chip Cookies, courtesy of The Sassy Life (I can’t wait for this one as I love pumpkin!!)