Cinnamon Oatmeal Raisin Cookies

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For some reason, I was just SO HUNGRY today, after two meals. Yes, this tends to happen too much, that I’m just forever and always hungry!

(Some say I have hollow legs, others have no idea where I put all this food that I eat!)

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I wanted to bake something simple, because I had already made another dessert before. This should not be too heavy, so oatmeal and raisin cookies seem like the perfect idea. They’re in very small batches, so it’s enough for one or two people.

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*Note, you can totally hate these raw, simply omit the tapioca starch, replace extra light olive oil with extra virgin, and decrease the molasses from one tablespoon to one teaspoon. I really enjoyed eating some of them raw as it gave it a whole new flavour.

Mine were taken out after 10 minutes so they were more chewy than crunchy. The time it takes also depends on how small/big your cookies are.

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Cinnamon Oatmeal Raisin Cookies

1/2 cup old fashioned oats, ground into a flour
1/4 cup old fashioned oats
2 tablespoons unsweetened applesauce
2 tablespoons tapioca starch
1 tablespoon raisins
1 tablespoons flaxseed meal
1 tablespoon almond butter
1 tablespoon extra light olive oil
1 tablespoon molasses
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Preheat oven to 350°F (176°C).

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In a large bowl, add all the ingredients together and mix it with a spoon. Use your hands to knead the cookie dough in shape, so that everything is very well blended.

Spray some non-stick cooking oil on an oven tray. Split the dough in even pieces and press down on the oven tray to make the shape of a cookie.

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Bake the cookies for about 10 minutes. If you like it soft and chewy, take it out now. If you prefer it harder, then rotate the cookies around, and bake for another 8-10 minutes.

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Cinnamon Oatmeal Raisin Cookies
Serves: 2
 

Ingredients
  • ½ cup old fashioned oats, ground into a flour
  • ¼ cup old fashioned oats
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons tapioca starch
  • 1 tablespoon raisins
  • 1 tablespoons flaxseed meal
  • 1 tablespoon almond butter
  • 1 tablespoon extra light olive oil
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Instructions
  1. Preheat oven to 350°F (176°C).
  2. In a large bowl, add all the ingredients together and mix it with a spoon. Use your hands to knead the cookie dough in shape, so that everything is very well blended.
  3. Spray some non-stick cooking oil on an oven tray. Split the dough in even pieces and press down on the oven tray to make the shape of a cookie.
  4. Bake the cookies for about 10 minutes. If you like it soft and chewy, take it out now. If you prefer it harder, then rotate the cookies around, and bake for another 8-10 minutes.

 

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