My kids love raisins ALOT! They want raisins in their morning cereal, as a snack or even on top of their yogurt or ice-cream, and I thought it was about time we made some home made, oats and raisin cookies that would be healthy and not store bought, one that I would know exactly what was in it.
The Honey, oatmeal and raisins cookies!
This no sugar cookies is a little crunchy on the outside, but tender and chewy on the inside. It is very flavorful and rich I must say.
We have the recipe and process for making this healthy home made cookies below if you would like to make them.
It takes about 15mins to prepare and baked for about 15mins.
Here are some of the ingredients: Oats, raisins, egg, milk, honey, coconut oil.
The sifted flour, cinnamon and baking powder go into a separate bowl
all the liquid ingredients go into another bowl and we add some pure vanilla extract
The beautiful whisk motion! Mix all the wet ingredients together
Pour in the dry ingredients and mix in carefully and slowly until well incorporated.
Add the Oats, raisins and fold in gently.
I added some coconut flakes too for crunch and even more flavor. You can skip that totally.
I used a small ice cream scoop to make golf ball sizes of the dough and placed them on the cookie sheet lined with parchment paper about 1/2 inches apart and flattened them all out with a fork.
I could not resist the temptation to add some shaved dark chocolate and even extra raisins on top of the cookies after I had flattened them out.
You should have seen how my childrens eyes lit up when they saw the baked cookies.
I stored the Cookies in an air tight container. An old Danish butter cookies container came to the rescue.
If you have one of these, make sure it’s clean and in good condition. I placed a piece of parchment paper in it first before arranging the cookies in it, I also covered the top with some parchment paper before covering it with the lid.
Eat within 2 days or store in the fridge for a week also in an airtight container.
My kids and I? we gobbled them all up at a go. We made even more that day and I packed them in their school launch box the for the next day. It was a real hit.
- 1 cup of quick cooking oats
- 50g raisins
- 90g of all purpose flour
- 1.5 teaspoon of baking powder
- 1.5 tsp of ground cinnamon
- 1 tsp of vanilla
- 2TBSP coconut oil
- 60ml Honey
- 60ml milk
- 1 egg
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Using a hand mixer or hand bubble whisk, beat all your wet ingredients until smooth.
In a separate bowl, pour the already sifted flour, baking soda and cinnamon .
Pour in the dry ingredients into the wet ingredients and mix until no lumps appear. remember not to over-mix ok!
- Add in the oats and raisins. I added in some shredded coconut for extra flavor and texture. Mix altogether now.
Using a standard tablespoon measuring spoon or a small ice cream scoop like I did, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart
Bake the cookies 15 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
Cool on the baking sheet for 2 minutes before attempting to remove them.
To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.