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 although a really good quality organic butter would be so delicious in these cookies! It’s nice to have a diary free option for my son. We also used a mixture of honey and unrefined light brown muscovado sugar instead of granulated white sugar. *Update* Coconut sugar works well too!
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 chewiness 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 chew I desired.
Chewy healthier oat and raisin cookies
- 1 and 1/4 cup whole wheat flour OR oat flour to make this gluten free. I just blended up regular oats in a blender.
- 1/2 to 1 cup regular oats I start with 1/2 and add more if the dough is too wet.
- 2 tablespoons desiccated coconut
- 1/4 cup coconut sugar OR light brown unrefined muscovado sugar
- 1/3 cup raisins
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- 1 egg
- 1/4 cup coconut oil soften not wet or organic butter soften
- 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 the soften coconut oil/butter with the sugar. Mix with a electric mixer or by hand until fully combined, around 1 minute.
Add the wet mixture into the dry mixture, when fully combined 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 slightly 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).