Oatmeal Apple Raisin Cookies
Creating a good-for-you whole grain cookie isn't always the easiest, but incorporating natural sugars where possible helps to fit the bill. Complemented by whole wheat flour and oats, these cookies are filling and packed with nutrients.
- 2 medium (225 g) extra ripe bananas, peeled
- 1 medium (175 g) golden delicious apple, quartered, seeded
- ¾ cup (180 g) peanut butter
- ¼ cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- ½ cup (120 ml) oat milk
- 1½ cups (180 g) rolled oats
- ¾ cup (90 g) whole wheat flour
- 1 Tablespoon ground cinnamon
- ½ teaspoon baking soda
- 1½ cups (210 g) dark raisins
1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.
2. Place the bananas, apple, peanut butter, maple syrup, vanilla extract and milk into the Food Processor Work Bowl fitted with the Multi-Use blade. Secure the lid.
3. Start the machine and allow to run for 15-20 seconds. Stop the machine, remove the lid and add the oats, whole wheat flour, cinnamon, and baking soda. Secure the lid and pulse 10-12 times to incorporate all ingredients.
4. Once all ingredients are incorporated, remove the lid and Multi-Use blade. Add the raisins to the bowl and stir to incorporate.
5. Scoop slightly less than 1/4 cup (60g) of dough onto the sheet trays, flattening slightly with a damp spatula or hand. Bake in the preheated oven for 20-22 minutes or until cooked through and lightly golden brown.
6. Cool slightly before serving, and allow to cool completely before storing.
This recipe can easily get the kids involved - helping to load the Food Processor with ingredients, stirring the batter, and scooping the cookies.