This post may contain affiliate links. As an affiliate, I make a commission on qualifying purchases at no extra cost to you. See Disclaimer for more details.
There’s an oatmeal raisin cookie for every occasion.
This one is a for the breakfast type of occasion, or occasionally the snack-time occasion.
Basically, this is the protein packed oatmeal raisin cookie that will satisfy your sweet tooth without being too dessert-y.
It is honey sweetened, with about 9 grams of added sugar (in the form of raw honey) per cookie. So I like to have 3 or 4 before filling my sugar allotment for the day. 😉
Dairy free, egg free, and optionally nut free for any of you with allergies.
Sorry, not gluten free though, we love gluten too much around here!
Since these are sweetened with honey, they will not spread like a traditional cookie spreads.
I cook them for 13-15 minutes then take them out, gently smash them down with a measuring cup, and bake them for about 2-3 more.
Your toddler will love to be the cookie smasher!
Let them cool on the pan for 5 minutes before you eat them.
Before they are entirely cooled off, put them in an airtight container in the fridge and they will condensate slightly, which will keep them moist. Make sure to eat them within about 3 days.
Let’s talk about baking tools…
- If you are using plastic dollar-store measuring cups, do yourself a favor and upgrade my friend!
I was so tired of not knowing which measuring cup was which because the paint wore off, so I invested in a stainless steel set that has lasted me many years.
The handles don’t bend, they don’t melt in the dishwasher, and I feel like a professional baker when I use them. No cons here! - Same goes for my measuring spoons. These are the ones I use, and they come with a ring that is dishwasher safe, too.
- I LOVE to bake on silicone baking mats, it makes clean up easier and I don’t have to oil the pan.
If you don’t use a silicone mat, you may need to reduce the time on this recipe slightly or watch closely to make sure the cookies don’t burn on the bottom. - I’ve also had my eye on this super smart invention, the whisk wiper. It slides onto your kitchen aid whisk, and after you are done mixing you slide it off to easily clean the batter off the whisk. So smart!
(Click on the image so you can see how it works, there is a video on the product page. Its pretty cool.)
Lets talk about the ingredients:
I get my ingredients from Azure Standard. Azure is an AMAZING source for organic and natural foods, at prices that cheapskate moms like me can afford. Ha!
Healthy and on budget, my two favorite words.
I always buy in bulk, and repackage the food into smaller portions, or use it for food storage. This saves me lots of money!
The raisins and oats I buy from azure are SO good and the best price I have found anywhere so far. (Even Walmart!)
My husband told me the other day “I’m glad you bought these raisins.”
That’s what every wife wants to hear. (Or maybe it’s just me?…)
Either way, if you have never used Azure Standard before, you are seriously missing out. They have greatly helped my family eat healthier!
Read about the time I bought 30 lbs of raisins from Azure, here
Back to the cookies…
Looking at these photos makes me want to make another batch. I hope you like them too, here’s the recipe!
Honey Whole Wheat Oatmeal Raisin Smash Cookies
Ingredients
- 2 cups Whole Wheat Flour
- 1/2 tsp Himalayan Salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup olive oil/coconut oil (you can use a blend, or one or the other)
- 3 TBSP ground flax meal See notes
- 1 cup honey
- 1 tsp vanilla
- 3 cups regular rolled oats
- 1 cup raisins
- 1/4 cup walnut pieces
Instructions
- Preheat the oven to 350°
- In a small dish, mix the 3 TBSP of flax meal with 9 TBSP (1/2 cup + 1 TBSP) of water. Stir and let sit. This is your egg substitute. Set aside for later.
- In a mixer, mix all the ingredients together except the raisins, walnuts and flax
- Add in the flax mixture until well incorporated
- Stir in the raisins and walnuts
- Roll the batter into generous TBSP sized balls. (I keep them uniform by measuring them with my fingers when I make the 'okay' gesture.
- Bake in the preheated oven for 13 minutes. Remove from oven, and 'smash' or press the cookies gently with the bottom of a measuring cup or glass. Return to oven to bake for 2-3 more minutes, or until very lightly golden.
- Let cool for 3-5 minutes before eating
- Store cookies when still slightly warm, to keep them moist. Store in fridge for 3-5 days.
Notes
Pingback: Oats-apricot cookies - that lazy mama