Soft “Oatmeal” Cinnamon Raisin Cookies
When I was little, chocolate chip cookies were my favorite type of cookies on the planet. Oatmeal raisin? Not so much. It wasn’t that I didn’t like them, because I did, they just weren’t at the top of the list. It wasn’t until I started cooking and baking when I was 9 or 10 that I started to begin enjoying these heart-healthy, fruit-filled cookie varieties.
In my version, I don’t use gluten-containing wheat flour or oats, as both of these ingredients are grains and can interfere with the stabilization of blood sugar and insulin levels. This can cause inflammation, a factor that isn’t heart healthy. These Paleo oatmeal raisin cookies are even better for your heart, and tastier, too. They contain a hefty amount of monounsaturated fat from the almonds and walnuts and are low on the glycemic index. Not only are they sweet, satisfying, and a true rival to most traditional oatmeal raisin cookies in both nutrition and taste, they are also easy to make and require very simple ingredients.
Paleo Oatmeal Raisin Cookies
I use ground walnuts in this recipe because, for some reason that I can’t fathom, they create a more oatmeal-like texture and taste. I have no idea why. While oats are gluten free, I tend not to use them. Walnuts contain more fiber, protein, and antioxidants, plus they are rich in healthy fats for the skin, heart, and brain.
- 1/2 cup almond flour
- 1/4 cup ground walnuts
- 1 tbsp. coconut flour
- 2 tbsp. flaxseed meal
- 1/2 cup coconut palm sugar
- 1/4 tsp. pure stevia extract
- 1/4 tsp. Himalayan salt
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 egg
- 1/4 cup melted coconut oil
- 1/8 tsp. vinegar
- 1/2 tsp. vanilla
- 1/2 cup organic raisins
- In a small mixing bowl, sift together the almond flour, ground walnuts, coconut flour, coconut palm sugar, stevia, salt, baking soda, and cinnamon.
- In a medium mixing bowl, whisk the egg, coconut oil, vinegar, and vanilla until throughly combined.
- Fold in the wet mixture with the dry mixture.
- Gently fold in the raisins.
- Spoon 2 tsp. of batter onto parchment-lined cookie sheet and bake at 350 degrees for 12-15 minutes, or until golden brown and slightly firm to the touch.
, simply use 6 packets of your favorite stevia. Alternatively, you can use 3/4 cup coconut palm sugar and forgo the use of stevia altogether.
What are your favorite cookies? Please leave a comment and share with me!
