I am such a cookie monster. Especially when it comes to a chewy oat cookie. Dare I say I like them as much as I like chocolate chip cookies? I like my oat cookies with raisins. Give me all the raisins inside my cookies.
Hmmm are you feeling cosy yet…?
The typical oat cookie recipes I found on the internet are just loaded with butter and cups of sugar. So I thought I would make this a little lighter and used coconut oil instead of butter and used a bit of honey and unrefined light brown muscovado sugar instead of granulated white sugar.
I have tried to get these right so many times but have failed on so many occasions. I really wanted them to taste like the shop bought ones I used to always buy and I could just never do it. They were either too dry, too cakey, too hard or too soft. . But alas! I think I have figured it out and I even added in some desiccated coconut to enhance flavour and texture to the cookie. Desiccated coconut in anything is pretty much amazing and it definitely took these cookies to another level giving them the extra chewiness I desired.
Chewy healthier oat and raisin cookies
- 1 and 1/3 cup regular oats
- 1/2 cup whole wheat flour to make gluten free - I would then do 1 cup oat flour and 1 cup regular oats for the recipe.
- 2 tablespoons desiccated coconut
- 1/2 cup light brown unrefined muscovado sugar
- 1/3 cup raisins
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teasspoons cinnamon
- 1 egg
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
Preheat oven to 170*C degree.
In a bowl mix all the dry ingredients together in a bowl. (Except raisins AND brown sugar)
Mix together all the wet ingredients AND brown sugar.
Mix wet ingredients into dry ingredients and when fully combined, lastly add the raisins. Mix again, cover and chill for 15 mins in fridge.
When out of the fridge form in to balls and flatten cookies with back of spoon on baking tray lined with parchment paper.
Bake for 7 mins for ultra chewy and 10 mins for crunchier texture.
Gluten free? No problem just substitute the whole wheat flour for almond flour or even oat flour (regular oats blended to a super fine flour).