Tastes-Like-Raisinettes Cookies
These are, by far, my husband's favorite cookies. The nutrition profile is pretty healthy for a dessert. I'm still working on reducing the refined sugar. Hope to have a super healthified version coming soon. in the meantime...you have to make a batch of these. SO delish!
Ingredients
- 1 cup spelt or whole wheat flour
- 1/3 cup old-fashioned rolled oats (quick oats can be used for a smoother cookie)
- 1/4 cup unsweetened cocoa powder
- 1 t baking powder
- 1/4 t baking soda rounded teaspoon
- 1/4 cup raisins
- 1/4 cup dairy-free (vegan) chocolate chips
- 3 T raw sugar I used coconut sugar
- 1/4 t salt
- 1/3 cup + 1 T pure maple syrup or coconut nectar
- 1 t blackstrap molasses
- 1/2 t pure vanilla extract
- 1/8-1/4 cup warm water Start with 1/8 cup and keep adding small amounts of water until the dough comes together.
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat mat.
- In a bowl, combine the flour, oats, and cocoa, sifting in the baking powder and baking soda.
- Add the raisins, chips, sugar, and salt, and stir well.
- Add the maple syrup, molasses, vanilla, and water to the dry ingredients. Stir until just incorporated. Add a bit more water if the dough isn't coming together. It should be a sticky but moist batter. Place spoonfuls of the batter (about 1 tablespoon each) on the prepared baking sheet and flatten a little (if desired). Bake for 12 minutes.
- Remove from the oven, let cool on the pan for just a minute (not much longer, to prevent drying), then transfer to a cooling rack. Let cool for 5-10 minutes before eating.
- NOTE: Store in an airtight container, and warm in the microwave or toaster oven before eating if not freshly made.
Notes
12-5-2022
I replaced the maple syrup with YAKON SYRUP, and they were just as delicious! It's low-glycemic!
I replaced the maple syrup with YAKON SYRUP, and they were just as delicious! It's low-glycemic!