Low Sugar Oatmeal Raisin Cookies
These Oatmeal Raisin Cookies are perfectly sweet, chewy, and delicious! They are made with healthier ingredients, like whole wheat flour, oats, coconut oil, and coconut sugar.
Equipment
- 1 large mixing bowl
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
- Parchment paper
- Large cookie sheet
Ingredients
- ¼ Cup Coconut oil melted and cooled slightly
- 2 tbsp Unsweetened almond milk
- 1 ½ teaspoons Ground cinnamon
- ¼ tsp Ground nutmeg
- ⅛ tsp Fine sea salt
- 1 1/2 tsp Pure vanilla extract
- ½ Cup Coconut sugar
- 1 Cup Quick oats
- 1/2 Cup Whole wheat flour
- 1 ½ teaspoons Baking powder
- ¼ Cup+ 2 tbsps Raisins
Instructions
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a medium bowl, stir together the coconut oil, almond milk, cinnamon, salt, and vanilla. Whisk in the coconut sugar.
- Add the oats and flour, and sprinkle the baking powder over the flour. Mix in the oats, flour, and baking powder until incorporated. Fold in the raisins.
- Drop the cookie dough onto the prepared baking sheet using a medium cookie scoop, and flatten with the palm of your hand or a spatula. These cookies don't spread much, so you'll want them pretty flat.
- Bake at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Make sure to use instant oatmeal, not old-fashioned oatmeal. The cookies won't bind together as well if you use old-fashioned oats.
- After you scoop out the cookies onto the baking sheet, make sure to flatten down the cookie dough. The dough doesn't spread out much when it is baked.
- Store these cookies in an air-tight container or ziplock bag at room temperature for up to 5 days.
- To freeze these cookies, place them in two ziplock freezer bags and store them for up to 3 months. Defrost them at room temperature or in the fridge when you're ready to eat them.
