Since it’s been so rainy and stormy these past few days, I decided to brighten things up with some tasty oatmeal raisin cookies! So I adapted this Oatmeal Raisin Cookie recipe from the “Essentials of Healthful Cooking” cookbook by Williams-Sonoma, but I did make a few of my own additions and substitutions. I will bold the substitutions when I post the recipe below.
I personally love oatmeal raisin cookies, and they hold some healthy properties as well! Oats are known for their fiber and are hold a higher amount of protein than other grains. They are also a good source of riboflavin, thiamin, and vitamin E. I added pumpkin seeds as well as walnuts to some of my cookies for an extra crunch and flavor! Walnuts are a good source of omega-3 fatty acids that fuel a healthy heart and a healthy brain. I added pumpkin seeds simply because I love the taste! But they do offer some of the additional nutrients of vitamin E and zinc.
So, here’s the recipe!
Oatmeal Raisin Cookies
- 2 1/2 cups of quick cooking rolled oats ( I used gluten-free )
- 1 cup unbleached all-purpose flour (I used gluten-free)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/8 tsp allspice
- pinch of salt
- 3 Tbsp unsalted butter (at room temp.)
- 2 Tbsp coconut oil
- 2/3 cup maple syrup
- 1 large egg white
- 1/3 cup apple butter
- 1 tsp ground vanilla
- 2/3 cup raisins
- 1/3 cup pumpkin seeds (sprouted)
- 1/4 cup chopped walnuts
Line 2 baking sheets with parchment paper. Set the oven racks in the upper 1/3 of the oven and the lower 1/3 of the oven. Set the oven to 325F ( when swapping maple syrup for brown sugar, you usually lower the oven temperature by about 25 F).
In a bowl, mix the oats, flour, baking powder, baking soda, cinnamon, allspice, and salt until well incorporated. In a separate bowl mix butter and coconut oil until well blended. Then mix in maple syrup and stir for about 1-2 minutes. Then incorporate the egg white, apple butter, vanilla. Then mix your dry ingredients with the wet ingredients. Right before a sticky dough forms, mix in the raisins, pumpkin seeds, and walnuts.
On parchment paper, drop dough about the size of a tablespoon, 2 inches apart. If you would like flatter cookies, gently press down on each drop of dough.
Bake cookies for about 7 minutes, then rotate 180 degrees, switch positions between the racks, and bake for an additional 7 minutes.
There you have it! Enjoy your cookies. 🙂
*Recipe adapted from Essentials of Healthful Cooking by Williams-Sonoma