I have been craving raisins like crazy since I gave birth to sweet baby Maxwell. Maybe it is because they are high in iron. I was anemic at the very end of my pregnancy. It is so amazing how your body craves what it needs if you listen!
After making my oatmeal raisin raw balls last month, I decided I needed to come up with a healthier version of my favorite oatmeal raisin cookie recipe. I combined my old favorite recipe with my pumpkin oatmeal cookie recipe, and I must say, my newest cookie creation is perfection!
I used oat flour and oatmeal for the base. Not only does this keep the cookie “clean,” oats are high in fiber and help to boost milk production. Qualities I’m looking for in my food postpartum! The only added fat is coconut oil which is the most stable cooking oil and has many health benefits. I use a combination of raw sugar and organic brown sugar to give these cookies an amazing texture and the taste of a classic oatmeal raisin cookie.
I encourage you to give this recipe a try and let me know what you think! Tag me on instagram, Veggiemomcooks, if you make them! Enjoy!!!
Skinny Oatmeal Raisin Cookies
2 tb ground flaxseed mixed with 6 tb water
1/2 cup coconut oil, refined
1/2 cup raw sugar
1/3 cup unsweetened applesauce
1/2 cup brown sugar
1/2 tsp baking soda
1/4 sea sea salt
1 tsp vanilla
1/2 tsp cinnamon
2 cups oat flour
2 cups oatmeal
1/2 cup raisins
1/2 cup mini chocolate chips
1. In a large mixing bowl combine flaxseed and water. Let stand for 5 minutes to thicken.
2. Melt coconut oil if necessary.
3. Add all ingredients thru cinnamon to the flaxseed mixture. Beat together with a mixer until combined and smooth.
4. Add the oat flour and oats. Combine. Add the raisins and chocolate. Combine.
5. I use a 1.5TB cookie dough scoop to make the cookies pretty and uniform. Bake at 350 for 9 minutes.
*you can use 1 cup of any sugar you have and they will turn out great. The brown sugar just gives them a nice caramelly flavor.