Day 3 of 24 Days of Cookies goes to the ever versatile and totally simple and delicious oatmeal cookies!
This recipe is fantastic because not only is it gluten and depending on who you ask grain free, it is also very versatile. This dough is wonderful because you can make a couple different types of cookies out of this one base!
I made green raisin and oatmeal cookies as well as double chocolate chip oatmeal cookies. The oats in the dough act as the dry ingredient that flour would normally be used for.
Oats are wonderfully high in fibre, magnesium, and protein. This recipe also has almond butter which is also high in protein, good, healthy fats, potassium.
For my oatmeal raisin cookies, I used Organic Green Raisins which I bought at my local bulk food store, Urban Bulk Emporium. I like these raisins because they are not as sweet as sultana, Thompson or golden raisins, and they have a brilliant texture which is a bit chewy and then they melt in your mouth. Absolutely use whatever raisins you like, or try dried cranberries, cherries or blueberries.
Below you’ll find the basic batter recipe
and then beyond that you’ll find a
variations. I divide the batter in half and make two types of cookies, therefore if you’re doing one batch of all the same cookies double the variant amounts – ex. 2 TBSP of Cocoa Powder instead of 1 TBSP.
1/2 Cup Coconut Oil
1/4 Cup Brown Sugar
2 TBSP Almond Butter
2 Cups Whole Rolled Oats (Look for certified gluten-free)
1 TSP Baking Powder
1 TSP Baking Soda
Oatmeal Raisin: Add 1/2 cup of raisins, 1 TSP ground cinnamon, 1/2 TSP ground ginger
Double Chocolate: Add 1/3 cup semi-sweet chocolate chips, 1 TBSP cocoa powder, pinch of salt (I use Himalayan pink salt)
Carrot Cake: Add 1/3 cup grated carrots, 2 TBSP chopped walnuts, 2 TBSP raisins
Preheat oven to 350° F.
Cream together coconut oil, egg and brown sugar until fluffy, I used a mixer but it works just as well with a wooden spoon and gives you a great arm workout! 🙂
Add oats, almond butter and baking soda and powder to coconut oil mixture, stir well.
Add in your flavour agents: chocolate, raisins, whatever you want!
Scoop ping-pong ball sized cookies onto a parchment lined baking sheet, I use a small ice cream scoop to ensure even, uniform sized cookies. Using the tines of a fork flatten cookies.
Bake for 10 minutes or until fragrant and golden. Transfer cookies to a cooling rack.
Store in an airtight container.