Oatmeal Raisin Cookies [Food Processor Attachment]

A recipe that removes the brown and granulated sugar components, replacing them with date syrup for a healthier version.


  • 2 cups (160 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 egg [or egg substitute]
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C).  Place oats, flour, baking powder, dark raisins, and flax seed in a medium bowl and stir to incorporate.
  2. Fit the Food Processor with the Multi-Use Blade.   Place margarine, date syrup, egg, cinnamon, ginger, and vanilla and secure the lid.
  3.  Start the machine and process for 45 seconds
  4. 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.
  5. Scoop onto parchment lined sheet trays in 1/4 cup scoops. Chill for 30 minutes to 1 hour. 
  6. In preheated oven, bake chilled cookies for approximately 18 minutes. Let cool slightly and move to a wire rack to completely cool before serving.

Chef's Notes

  • 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.