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Even with all the changes the cookies turned out really tasty & moist. Since you mentioned in your recipe comments that the cookies spread I put mine in a muffin tin with parchment paper loners & baked them for 15 min. I drained the raisins, & when still wet I coated them in the teaspoon cinnamon. I used olive oil as I am allergic to coconut, & olive oil is the only kind I buy. One important thing to know is that you cant substitute oat flour for wheat flour at a 1:1 ratio if you measure by volume. So I use oat flour all the time now.) I used demerara sugar, I never buy white sugar or regular brown. I have used chick pea flour, it is good, blends well, but I can taste the chick pea flavor in the final product. I have used spelt flour, it is good but does not blend well. ( over the years in my baking I have used almond flour, but since the drought in California it doubled in price in the store, so it is too expensive.” I have used rice flour, but it is too fine & you have to use way too much of it, which makes some recipes too dry. ( I used oat flour) They turned out tasty & moist. Save my name, email, and website in this browser for the next time I comment.Hi I made these cookies, but I changed the recipe, as I have a lot of food allergies. You can keep them on the counter for a couple days or store in the fridge for a week.
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Be sure to tag me these in a zip loc bag or in a container. Pin on Pinterest, share the link on Facebook or post your cookie creations on Instagram. Also, don’t worry if you have a couple as they are so healthy!ĭon’t forget to share the love.
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In a large bowl, use a handheld or stand mixer to beat the butter, coconut sugar and organic cane sugar until light and fluffy, about 2 minutes. What’s better than one cookie? A whole plate of vegan cookies! I have to admit, it’s hard to eat just one of these delicious soft-baked oatmeal raisin cookies. In a medium bowl, combine the rolled oats, gluten free flour, salt, baking soda, and ground cinnamon and set aside. Taking only 5 minutes to prep and 12 minutes in the oven, you can have your cookies made and ready under 30 minutes. This recipe has all the flavor I crave, but without all the added sugar found in conventional oatmeal raisin cookies. Quick, simple vegan recipes are my absolute favorite. Bring these to work and I promise everyone the office will be your new best friend.Īlmond milk + soft-baked oatmeal raisin cookies = best combination ever. Serve these soft-baked oatmeal raisin cookies at a brunch, your kids birthday party, a dinner party, or even just to share with your family and friends. I made a double batch and tested two ways to make these cookies and I believe I found the perfect combination of chewy and soft with just the right amount of sweetness. I have had trouble in the past finding healthy cookie recipes that actually tasted good, but I have to say, these cookies do the trick. What’s your favorite kind of cookie to bake?! Tell me in the comments below. Dip them in some almond milk or eat them plain and you’re good to go! I made these with my boyfriend’s mom yesterday and we couldn’t believe how yummy these turned out. Baking with better-for-you ingredients is a great way to still have a treat, without ruining your health goals. Unlike traditional cookies, these are made with healthy whole plant foods. ✔️100% delish Healthy Wholesome Ingredients Keep reading the recipe to find out what ingredient I used as a healthy replacement to oil. These are made with healthy ingredient like oat flour, almond butter, raisins, flax seeds and more! If you love oatmeal raisin cookies but want a healthier version, you need to try this recipe ASAP! Not only are these soft-baked but they still have that classic chewy texture of an oatmeal raisin cookie. Soft-baked oatmeal raisin cookies are finally here!