These one bowl oatmeal raisin cookies are chewy, naturally sweetened, and 100% whole-grain. They’re also the second installment in my Grammy recipe series. Because no one knows how to make baked goods better than she does.
You already know how much I love oatmeal, so I thought it was about time I share an oatmeal raisin cookies recipe. If you catch me eating one of these for breakfast, I will have zero shame. Just like with the last Grammy recipe, I healthified this one for you a bit. Instead of brown sugar and granulated sugar, I used mashed banana and coconut sugar. Instead of white flour, I used whole wheat flour. And instead of shortening, I used cashew yogurt.
Eating one of these oatmeal raisin cookies for breakfast might not be so bad for you after all!
Before I get any further, I want to talk about the flavor of these cookies. While they’re sweet, they might not be as sweet as you may expect a cookie to be. That’s my personal preference when it comes to sweets. I don’t like to overdo the sugar. That being said, if you like your cookies sweeter, feel free to up the coconut sugar, or add a tablespoon of maple syrup or honey. Just taste the batter before you scoop the cookies onto a trap and adjust to your liking. I mean, you would be eating the dough of these oatmeal raisin cookies anyways, but now you have a reason to.
I already have plans for turning these oatmeal raisin cookies into oatmeal creme pies, so stayed tuned for that. Until then, here is the recipe! As always, tag me on Instagram @getwellwithem and use the hashtag #getwellwithem if you make one of my recipes!
These one bowl oatmeal raisin cookies are chewy, naturally sweetened, and 100% whole-grain.
- 1/2 cup cashew yogurt
- 1 banana mashed
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 cups old-fashioned oats
- 1/2 cup raisins
Preheat oven to 350 degrees
Combine all ingredients together in a bowl, except the raisins.
Stir until combined, then mix in raisins.
Prepare a baking sheet with parchment paper.
Scoop 1 tablespoon of cookie dough onto baking sheet, continuing until all dough is gone. Make sure to leave a little room between the dough balls!
Bake for 8 minutes for chewy cookies, or 12 minutes for slightly crunchier cookies.
You can also use Greek yogurt if you can't find cashew yogurt!
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