![]() ![]() Spoon two tablespoons per cookie onto an ungreased cookie sheet and bake on the middle rack for 15 minutes. Add the oats and raisins to the mixer and mix on low speed just until combined. Turn the mixer on low speed and slowly add the dry ingredients to the wet ingredients and continue to mix on low speed just until the ingredients are combined. In a separate bowl, combine the cinnamon, salt, flour and baking soda with a whisk. Add the eggs and vanilla and continue to mix on medium speed for another minute or until all the ingredients are combined. In a mixer fitted with the paddle attachment, beat the butter, sugar, banana and syrup at medium high speed for approximately 2 minutes. Defrost them at room temperature or in the fridge when you’re ready to eat them.Preheat oven to 350 degrees. To freeze these cookies, place them in two ziplock freezer bags and store them for up to 3 months.Store these cookies in an air-tight container or ziplock bag at room temperature for up to 5 days.The dough doesn’t spread out much when it is baked. After you scoop out the cookies onto the baking sheet, make sure to flatten down the cookie dough.The cookies won’t bind together as well if you use old-fashioned oats. Make sure to use instant oatmeal, not old-fashioned oatmeal.They have the most similar flavors and texture to coconut sugar. If you don’t want to buy coconut sugar, you can also use turbinado sugaror brown sugar. You can buy it on Amazon if you can’t find it in-store. Not only is it slightly healthier, but it tastes fantastic in baked goods. Also, I used coconut sugar, which is a slightly lower option on the glycemic index. To make these cookies low in sugar, I cut down the sugar in this recipe. Oatmeal should naturally be gluten-free, but to be safe I would use Bob’s Red Mill Gluten-Free Oats. ![]() In place of the whole wheat flour, I would use Pamela’s All-Purpose Flour Blend. For a nut-free version, the almond milk can be swapped out for coconut milk, rice milk, or oat milk.įor anyone that has a gluten intolerance, there is a great gluten-free option for this recipe. I use coconut oil as much as possible in my baking because it’s got some health benefits and adds the perfect level of moistness. However, if you don’t have a dairy problem, you could easily use butter or dairy milk in its place. To make these cookies dairy-free and vegan, I used coconut oil and almond milk. There are a few notes about the ingredients in this recipe. Add the dry ingredients to the butter/sugar mixture. In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. With the mixer on low speed, beat the flour mixture into the butter mixture. ![]() Beat the honey, vanilla extract and egg into the butter mixture. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy. In a large bowl using an electric mixer, beat together the butter, brown sugar and granulated sugar until fluffy (about 2 minutes). ![]() If you love the flavors of oatmeal raisin cookies as much as I do, you should also try my Oatmeal Raisin Muffins! They have the same flavors but make a great quick breakfast. Make sure you drain them well and let them dry out on a paper towel. Naturally, I had to make a healthier version of these delicious cookies! Personally, I feel that they don’t get enough credit! Everyone loves chocolate chip cookies and forgets about the oatmeal raisin. Oatmeal Raisin Cookies have always been one of my favorite cookies since I was a kid. They are also dairy-free and vegan, with a gluten-free option. They are made with whole wheat flour, oats, almond milk, and coconut sugar. These cookies taste like a classic oatmeal raisin cookie but are much healthier. These Low-Sugar Oatmeal Raisin Cookies are low in sugar but full of flavor! The combination of cinnamon and nutmeg pairs perfectly with the oats and juicy raisins. ![]()
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