Recipe healthy oatmeal raisin cookies how to#

But if you want to start small and see how you like it, I recommend this one.ĭon’t forget, cookies aren’t the only thing you can make. But I still order mine in bulk from Amazon.

Wondering where to buy coconut flour? It’s definitely become more widely available over the last few years, with our little Walmart even carrying it. I like to make sure to sprinkle some raisins on top of the cookies, as well as stirring them in the batter so it’s clear up front that these are raisin cookies, and not mistaken for chocolate chip.Similar to healthy breakfast cookies, they don’t have a bunch of sugar and (unrelated) butter in them to melt while they bake, and cause them to spread out, so you might want to do a little bit of rounding off. They probably won’t spread out while they bake, so make sure you shape them a bit.I do often bake them on an uncreased cookie sheet, but they tend to stick a tad, and you have to finesse them off. These coconut flour oatmeal cookies are easiest to bake on parchment-lined baking sheet, or a silicon mat.Instead, what you find is a moderate carb (or fairly low if you compare it to other cookies), high micronutrient cookie. So if you’re looking for a keto compatible recipe, you’re not going to find it here. for instance, our favorite coconut flour pizza crust is very low carb.īut the oatmeal component is, by nature, higher carb. Now often, we think of coconut flour recipes as being low carb, and they can be, of course. We’ve actually tried them with brown sugar, and liked them pretty well, but even my skeptical 7-year-old agreed that honey was actually better.

Recipe healthy oatmeal raisin cookies how to#

While I worked to learn how to make my gluten-free chocolate chip cookies just right so they’d be a little soft and gooey, these cookies embrace the cakey texture to be perfect for dipping in milk.

They’re a little cakey, rather than gooey.

thanks to the relatively high fiber, protein, and omega fatty acids. A lot of snack foods leave my kids coming back for more all afternoon, but these satisfy them really well. That’s not a crazy amount, but it’s definitely more than your average cookie recipe, and I’ll take it! And when you live that homesteading life, springtime is synonymous with an overabundance of eggs, so these are my go-to cookies right now.įor two dozen coconut flour oatmeal raisin cookies, you’re going to use four eggs. One of the great things about using coconut flour is that it goes hand in hand with using more eggs. Quite a while back, I started making coconut flour oatmeal cookies for my kids so that they could have a sweet treat, and I could have the satisfaction of filling them with fiber, micronutrients, and a much higher-than-usual protein cookie, and honestly, why not add a little cinnamon and few raisins to make it even better? (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Afternoon treats are so much more satisfying when you know your nutrition is high, and that’s exactly what you get with these coconut flour oatmeal raisin cookies! When measuring flour, we spoon it into a dry measuring cup and level off excess. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes.

Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed.

Add the oats and beat on low speed until combined. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.