I have most definitely been slacking on my posts and the accumulative guilt has finally caught up with me. It's not that I haven't been making food and doing things.. I just haven't gotten around to posting them! If you would like to see what I eat on the daily, check out my personal instagram! But for now, settle in and read one of the most delicious cookies I've ever made (and it's also the healthiest!)
I've been searching for a healthy cookie recipe for a while. I love oatmeal-raisin so that's been my test flavor. I've tried a couple but they've been dry or just not up to par. Then I found this one, and adapted it just a tiny, tiny bit! I loved them so much that I took them to work today. Since they were pretty well-received by everyone, (even after being met with "Healthy cookies? Eh, I don't know..") I figured I'd post the recipe! These babies have no sugar or butter (agave nectar and coconut oil are god-sends!) and with the brands I used clocked in at 100 calories each! Plus, this recipe made 15 cookies, so there were enough to share!
Ingredients
- 1 cup of whole-grain old-fashioned oats (use a spoon to put these into your measuring cup and then level it off, to avoid the cookies becoming too dry via the packing method)
- 3/4 of a cup of whole-wheat flour (use the same method as the oats, for the same reason)
- 1 1/2 teaspoons of ground cinnamon
- 1 1/2 teaspoons of baking powder
- 1/8 teaspoon of salt
- 2 tablespoons of coconut oil, melted
- 1 teaspoon of vanilla extract
- 1/2 cup of light agave nectar
- 1/4 cup of raisins (put them in water and microwave for about a minute to re-hydrate them just a bit.. no need for dry cookies! Make sure to drain them before putting them in the batter though!)
- one large egg
First things first, pre-heat your oven to 325 degrees. After that is out of the way, add your oats, flour, cinnamon, baking powder, and salt into a bowl. Then, whisk this all together
Next add your egg, agave, vanilla, and melted coconut oil into a separate bowl and whisk that together.
Add the two bowls together and whisk. Then, stir in your raisins. Chill this mixture for 30 minutes!
When it's done chilling, it should look like the above photo.
Scoop the batter into 15 cookies on a non-stick sheet (I used two to fit them all). You may want to use parchment paper for easy clean-up. Flatten the cookies down a bit, as they don't spread much during the baking. Bake for about 11-13 minutes, then pull them out.
Leave them on the sheet for about 10 minutes before transferring them to cool more, this way they are definitely cooked all the way through! Don't over cook these, as they will dry out fast!
Enjoy these healthy cookies! I got tons of compliments on them and was told that they were fluffy and delicious!
I have most definitely been slacking on my posts and the accumulative guilt has finally caught up with me. It's not that I haven...
