oatmeal raisin just got an UPGRADE.
i hadn’t thought about oatmeal raisin cookies in years until i walked by the raisin bulk bin in my local health food shop and thought to myself about making my own. my pumpkin chocolate chip cookie recipe is an absolute hit and such a good all-purpose cookie format to follow. as i experimented around, i quickly realized i loved the flavor of coconut butter in these. the tangy, cooling creaminess makes coconut butter the ideal fat of choice here. and the macadamia coconut butter i had on-hand from artisana is a DREAM. obsessed. almost all of the ingredients i used are from thrive market, which i love sourcing my dry staples from! not sponsored. i wish!
Ingredients (makes 6 small cookies)
1/2 C cassava flour
1/2 C rolled oats
1/2 C granulated monk fruit sweetener
1 t cinnamon
1 t baking powder
1 T ground flaxseed + 2 T water
1/4 C coconut butter (melted if necessary)
1/4 C sugar-free maple syrup
2 T plant milk (may differ depending on how runny your coconut butter is)
1/4 C raisins
preheat your oven to 350ºF.
create your flax mixture and set aside to thicken.
combine all dry ingredients except for the raisins. then add your wet, gently pouring in tablespoons of plant milk as necessary to mix well into a thick cookie batter.
finally, fold in your raisins throughout.
use a tablespoon cookie dough scoop to form your cookies on a nonstick baking mat.
bake for 13 minutes, until lightly golden on top.
remove from heat and let stand for at least one hour. they will harden during this time.
enjoy as-is or with a bit of coconut butter spread on top! they will keep for 3 days on the counter or up to a week in the fridge.