The oatmeal cookie. Beloved my many, betrothed by some -- regardless of your viewpoint I think we can all agree that they are one of the all-time cookie classics.
Between the oatmeal cookie lovers there are two separate camps: soft and chewy or crunchy. There are no rights or wrongs when it comes to cookies -- okay maybe a few -- but not many. These cookies fall somewhere in between the soft cookie and the chewy cookie. A nice firm crisp exterior with a warm soft middle.
Cookie hater or not you will want to get on this. I did include raisins in mine plus some other things you may choose to omit. For a 'protein' version of the cookie you could always substitute 1/2 cup of the flour with a brown rice protein powder like SunWarrior.
I actually don't like raisins at all but in this recipe I LOVE THEM! In fact I love these cookies all together. They warm the entire house and they are delicious right out of the oven and after they cool they crisp up a little which is delicious, too!
My most prevalent oatmeal cookie memories are definitely Dad's Oatmeal Cookies. Not MY dad, of course but the brand. I don't think my pops would make oatmeal cookies that were edible...sorry daddy-o! We used to get giant boxes of those cookies from Costco when I was younger and I was obsessed with them.
So cookie fans unite, and let's makeover this classic cookie!
Healthy Chewy Oatmeal Cookies
Yields 18 - 22 Cookies
Gluten Free, Refined Sugar Free, Vegan Option
- 2 cups gluten free rolled oats
- 1 1/4 cups gluten free all purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 flax/chia egg* or 1 large egg
- 1/2 cup coconut oil, melted
- 1/2 cup liquid sweetener of choice
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Optional: 1/4 cup mini chocolate chips
*Mix 1 tablespoon of flax or chia seeds in 2 tablespoons of water and set aside for 3-5 minutes to thicken
- Preheat oven to 350
- In a large mixing bowl combine all dry ingredients and sift together
- Next add in coconut oil, flax egg/egg, sweetener and nuts/raisins/chocolate chips
- Stir until combined fully
- Spoon mixture onto baking sheets and press cookies down to flatten with damp hands
- Bake each batch for 10 -12 minutes or until edges of cookies become golden
- Cool on a wire rack and serve immediately!
Et voila! Store them in an airtight container for 2-3 days and you are good to go. You could even eat these for breakfast because, you know...oats and fruit....that's breakfast food!
Oatmeal cookies are one of those cookies that we used to think were healthy when we were little only to realize they aren't healthy at all. It was like oh okay, I will have an oatmeal cookie to appease my cruel dictator-like parents and get them off my back!
Oh how silly we were. We now know better and have cookies for breakfast. Mwhahah!
I really really really enjoyed these cookies. They are sweet and satisfying without being overly heavy or cloyingly sweet. I think they are the perfect treat for waking up...or going to bed...or studying..or pre-workout...or post-workout....Okay I can eat cookies for any of these occasions...who am I kidding?
And you know what? I don't have to feel bad about that either!
Hopefully you give this a try and let me know how it goes! I could use some more cookie suggestions if you have any! You can find me on Facebook and let me know on there or just shoot me a comment! I would appreciate hearing from you!
Happy Crisping and Crunchin'!