Cathy’s Kitchen Prescription LLC
Homey Oatmeal Raisin Cookies
Prep Time 15 minutes Bake Time 15-20 minutes Makes 25-40 cookies, depending on size
Baking these endearingly rustic, chewy, delightful oatmeal raisin cookies fills the kitchen with sweet, complex aromas of butterscotch and vanilla, transporting me right back to childhood baking adventures with my mom. Plant-based, whole grain, butter and sugar-free, these are a far healthier version of the classic cookie, however, that really deliver on taste and offer low-fat, fiber-rich nutritional benefits to boot!
1 cup white whole wheat flour or whole wheat pastry flour or try your favorite gluten-free flour
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon Ceylon cinnamon
¼ teaspoon freshly grated nutmeg
1 cup date paste from 1 ½ cups pitted dates
2/3 cups soy yogurt
2 teaspoons vanilla extract
1 ½ cups raisins, any variety but mixed is nice!
3 cups old-fashioned rolled oats (look for gluten-free oats if you are sensitive)
Preheat oven to 350°F/176°C
To make date paste, place in a small bowl, cover with water, microwave for 2 minutes. Cool. Alternatively, place dates in a small pot, cover with water, simmer for 5 minutes. Cool. Purée in a food processor until very smooth and uniform. Set aside.
To mix ingredients, you can use an electric mixer, a food processor, or mix by hand:
- In a large mixing bowl, combine the flour, baking soda, salt, cinnamon and nutmeg.
- In a smaller bowl, combine the yogurt, date paste and vanilla.
- Add wet mixture to the dry. Mix until smooth.
- Gently stir in the raisins and oats, mixing well.
- For easier handling, you can refrigerate the sticky dough for an hour (optional).
- On a parchment-lined cookie sheet, using two spoons drop a spoonful of the dough, flattening them with a wooden spoon. Space cookies 1” apart on the sheet. (Lacking shortening, they will not spread.)
- Bake for 15 minutes and check for doneness. Cookies are ready when they are golden and toasty on the edges.
- Remove from oven, cool for 5 minutes, transfer to a cooling rack.
- They are tasty even a room temp, but fragrant and extra special, warmed up a bit in a low oven for 10 minutes or a few secs in a microwave oven.
- The cookies store well in a tin for a week and freeze beautifully.