PP Homey Oatmeal Raisin Cookies
Chef: Cathy Katin-Grazzini, Cathy’s Kitchen Prescription LLC
Makes: 25-40 cookies, depending on size
Prep Time: 15 min
Bake Time: 25 min
Total Time: 40 min
INGREDIENTS
1 c white whole wheat flour
1 t baking soda
½ t sea salt (omit if salt-free)
½ t Ceylon cinnamon
¼ t freshly ground nutmeg
1 c date paste from 1 1 /2 c pitted dates
2/3 c soy yogurt
2 t vanilla extract
1½ c raisins, any variety
3 c old-fashioned rolled oats
DIRECTIONS
Preheat oven to 350 degrees F
To make date paste, place in a small bowl, cover with water, microwave for 2 min. Cool. Alternatively, place dates in a small pot, cover with water, simmer for 5 min. Cool. Puree in a food processor until very smooth and uniform. Set aside.
To mix ingredients, you can use an electric mixer, a food processor, or mix by hand:
In a large mixing bowl, combine all the dry ingredients together, except the raisins and rolled oats.
Add wet mixture to the dry. Mix until smooth.
Stir in the raisins and oats.
For easier handling, you can refrigerate the sticky dough for an hour (optional).
On a parchment-lined cookie sheet, using two spoons drop a spoonful of the dough, flattening with a wooden spoon. Space the cookies 3” apart on the sheet.
Bake for 20 min and check for doneness. Cookies are ready when they are golden and toasty on the edges.
Remove from the oven, cool for 5 min, transfer to a cooling rack.
Enjoy!
TIPS
Tasty even at room temperature, but fragrant and extra special, warmed up a bit in a low oven for 10 min or a few seconds in a microwave oven.
The cookies store well in a tin for a week and freeze beautifully.
Cathy’s Kitchen Prescription
Cathy Katin-Grazzini is a Plant-Based Nutrition Coach, Culinary instructor & Personal Chef. "Discover the joys of cooking with plants, wake up your senses & take back your health."
Visit me at Cathys Kitchen Prescription