Don’t tell the chocolate chip cookies, but oatmeal raisin cookies may very well be my #1 favorite. They’re the first cookie I remember my mom making for me as a child, and the first thing I learned to bake on my own. Unlike those cookies, this healthier version is made without any flour, butter or refined sugar, but they’re just as soft, chewy and delicious as the ones I remember from my childhood.
- Yield: 16 cookies
- ½ cup (128 g) almond butter
- 1 large egg
- 0.33 cup (78 ml) maple syrup
- 2 tbsp (30 ml) melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp (7 g) arrowroot powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1½ cups (121 g) old-fashioned rolled oats
- ½ cup (76 g) raisins
- Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, use an electric mixer to beat the almond butter, egg, maple syrup, coconut oil and vanilla for about 1–2 minutes or until the mixture becomes smooth and creamy. Add the arrowroot powder, cinnamon and baking soda, and continue beating for about 30 seconds or until each becomes well incorporated. Finally, fold in the oats and raisins by hand.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake the cookies for 10–12 minutes, until the edges begin to turn golden brown. They’ll seem a little soft and underbaked at first, but they’ll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, cover them tightly and store them at room temperature for up to 7 days.