As some of you know full well, I love to bake cookies. I’ve often said that if I had even 5 cents for every cookie I ever baked, we could vacation, all expenses paid anywhere in the world for a month! But with my new dietary regime, regular cookies are simply not allowed. And even if I only had one regular cookie from each batch I baked, it still wouldn’t be good enough. So, I have been forced to find work arounds. And this recipe from cookieandkate.com, with my addition of golden raisins and walnuts really works for me. Because not only are these oatmeal cookies a considerably healthier version than offered by my other oatmeal cookie recipes; they are absolutely delicious. And chewy, and crunchy, with just the right amount of spice.  

Now granted, I can’t eat these cookies every day. But as an occasional treat, I feel justified in allowing myself this little bite of normality. And truly, just one of these babies is enough to make me feel pampered rather than picked on!

So, if you too would like to prepare a healthier version of one of the best cookies known to man, I would recommend you give this recipe a try. I would also recommend that if you are baking these cookies for your family, you start with a double batch. Because these cookies will be consumed faster than it takes to say – “wait, save one for me”!

As always, peace and love to all.

½ c. (1 stick) unsalted butter, room temperature

½ c. coconut palm sugar*

2 T. brown sugar, packed  

1 lg. egg

1½ tsp. vanilla

⅓ c. oat flour

⅓ c. whole wheat flour

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. fine sea salt

1 tsp. cinnamon

½ tsp. nutmeg

1¾ c. rolled oats

½ c. golden raisins

½ c. roughly chopped walnuts

Line a medium sized cookie sheet with parchment paper.

Beat the butter, coconut palm sugar, and brown sugar together until softened and thoroughly mixed.

Add the egg and vanilla and beat well until the mixture is light and fluffy.

In a separate bowl, whisk the oat flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until well combined. Stir in the oats.

Add the dry mixture to the butter mixture and beat only until blended. Stir in the raisins and walnut pieces.

Using a number #40 (1½ tablespoons) ice cream scoop or two spoons, drop balls of dough 1½-inches apart on prepared cookie sheet. Refrigerate the dough balls for at least one hour.

Bake in a pre-heated 325-degree oven for about 17 minutes, or until light golden brown with slightly darker edges. The middles should still feel a bit underdone, but never fear, they will continue to bake as they cool on the pan.

Remove the cookies from oven, place the pan on a cooling rack, and let the cookies cool completely before storing in an airtight container.

*According to abbott.com “Coconut Palm Sugar is a trendy ingredient taking the health food and beauty product industries by storm. And it’s no surprise, as sticking a straw inside a young coconut gets you a tasty, high-electrolyte treat — and some preliminary research suggests it may even help lower blood pressure, according to the National Institutes of Health. In terms of coconut as a sugar substitute, coconut palm sugar has a low glycemic index, but the American Diabetes Association notes that you should treat it the same as regular sugar because it contains the same amount of calories and carbs.”