Nothing beats an oatmeal raisin cookie and a glass of milk– except a chocolate covered raisin oatmeal cookie!
I started to come up with a recipe for an oatmeal raisin cookie, but then I thought, is it really a cookie without chocolate? (obviously, the answer is NO!) And, don’t we all need an extra boost of antioxidants?
I used to not bake– because if I did, I would end up sneaking bits of the dough until my stomach hurt, and then I would end up with a sugar crash. I hated that feeling. It just wasn’t worth it.
And then I discovered this whole other realm of healthy baking. Alternative ingredients. Whole grains, natural sugars, and high protein flours. Now, I always have home baked goods in my freezer.
I keep almost all of the baking I do in the freezer. One reason is the less processed, more natural ingredients don’t last as long, and because the sugar in most baked goods acts as a preservative, which my baking does not have. I have also found that frozen cookies are just awesome. The frozen chocolate chips are the best!
Plus, I live in Malaysia, so it takes about 20 seconds flat for a cookie to defrost after being taken out of the freezer.
My Favorite Healthy Cookie Recipes (that inspire me in all my baking!)
- Irresistible Chewy Trail Mix Cookies, from OhSheGlows
- Raspberry Almond Thumbprints, from OhSheGlows
- Gluten Free Chocolate Chip Cookies with Pistachios, from Edible Perspective (this cookies are adapted from this recipe!)
- Sunflower Seed Butter Oatmeal Sandwich Cookies, from Family Fresh Cooking
- Primal Chocolate Chip Cookies, from Elana’s Pantry
Years ago, I found these blogs, and started using their recipes, inspired by the lower amounts of sugar they used.
Then, after I cut refined sugar out of my diet, I found that even these recipes were too sweet for me. I started experimenting with even less sugar (sometimes 1/3 of these already low-sugar recipes), and found that they were plenty sweet. It often takes a little shuffling of ingredients, adding an extra binder, to replace the bulk and binding powers of the sugar, but I much prefer knowing I am getting wholesome ingredients. That way, I can enjoy the cookies.
And I can eat them for breakfast (and I do!).
I took these chocolate covered raisin oatmeal cookies to work for a few colleagues last week. The head of maintenance I work with is amazing. A model of efficiency, and always willing to help out. I have been wanting to take him something to thank him for all he does for a while. I also took a container of these to a friend of mine who also eats gluten free. As we were walking the container of cookies down to the maintenance office, I had this sudden realization that he might not like them! Maybe not everyone wants the sugar (mostly) removed from their cookies?
But he did! I heard from him several times how good they were. I blame it on all the sweet chewy raisins, and the satisfying effect of dark chocolate.
- 1 cup of oat flour (process whole oats in a food processor until a flour is formed)*
- 1 cup almond meal or almond flour*
- 1 cup whole oats
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup + 2 tablespoons coconut oil**
- ¼ cup natural molasses brown sugar (like sucanat)
- 2 tablespoons raw honey
- 2 tablespoons ground flax seed (helps bind)
- 1 egg
- 2 teaspoons vanilla
- ¾ cup raisins (I use half black and half golden)
- ⅓ cup 85% dark chocolate, chopped
- Preheat oven to 350º.
- Add the dry ingredients together in a mixing bowl, and mix well.
- In a smaller bowl, mix together all the wet ingredients. Let stand for 2-3 minutes to allow the flax seed to gel. This helps bind the cookies, since there is so little sugar.
- Mix the wet ingredients into the dry, and then add the raisins and chocolate.
- Use a round tablespoon to scoop the cookies on to a cookie sheet. Wet the spoons, then pack the cookie dough tightly into the spoon. Place the mounds of cookie dough on a lined or non-stick baking sheet. Alternately, you can form small packed balls of dough.
- Using a wet hand (or I like to use the bottom of a glass, wet), flatten the cookies. Because they are low in sugar, they will not spread while baking.
- Bake for 9-11 minutes.
- Allow to cool for at least 10 minutes before removing from cookie sheet. They will be very crumbly while hot, but will firm up after they've cooled.
- For best results, keep frozen. They are extra chewy when eaten out of the freezer, and I prefer the chocolate frozen because it's crunchy!
**I've used butter in place of the coconut oil, and it turns out okay. The flavor is great, but it results in a drier cookie. Generally, I used the two interchangeably, but the coconut oil really is the best choice for these cookies.
I've also added walnuts to several batches. It's a really good idea if you're a nut lover like me!
These cookies disappear fast!
Comment below with any tricks you have for creating low-sugar baked goods! I have another low-sugar “classic” recipe to share next week that I’m really excited. Even less sugar than these!