Oatmeal Raisin Cookies
A recipe that removes the brown and granulated sugar components, replacing them with date syrup for a healthier version.
- 2 cups (205 g) rolled oats
- ½ cup (90 g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (150 g) dark raisins
- ¼ cup (45 g) Flax Seed
- ½ cup (110 g) vegan margarine, room temperature (plant-based preferred
- ¾ cup (180 ml) date syrup
- 1 Tablespoon or egg substitute
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Place oats, flour, baking powder, dark raisins, and flax seed in a medium bowl and stir to incorporate.
- Place margarine, date syrup, egg, cinnamon, ginger, and vanilla into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Start the machine and allow to process for 45 seconds.
- Set machine timer for 45 seconds and press start. Allow machine to complete programmed cycle.
- Once completely stopped, remove the lid and add the oat flour mixture to the Food Processing Work Bowl. Pulse 6-8 times to incorporate the remaining ingredients together.
- Scoop onto parchment lined sheet trays in 1/4 cup scoops. Chill for 30 minutes to 1 hour.
- In preheated oven, bake chilled cookies for approximately 18 minutes. Let cool slightly and move to a wire rack to completely cool before serving.
Cookies come out a darker color due to the date syrup. "Flax egg" or other egg alternative can be substituted for the 1 egg to make this recipe completely vegan.