Oatmeal cookies for sure are on my favorite cookie list. They stand up right in line with my favorite chocolate chip cookies. When done right an oatmeal cookie can be one healthy nutritious snack. These healthy flourless oatmeal cookies have a very soft texture due to the almond flour in the recipe.
I substituted wheat flour with almond flour. The almond flour makes the texture of these cookies super soft and provides some additional iron. I substituted butter with virgin coconut oil. Coconut Oil is just one of my absolute favorite things right now. I’m using it for almost all of my baking. I try to substitute butter with virgin coconut oil whenever I can. Coconut Oil is a fat with a much higher nutritional value than butter. By adding virgin coconut oil everyday to my diet I can also tell how much more energy I have throughout the day, it’s a real energizer due to the medium chain fatty acids. These fatty acids in virgin coconut oil goes directly to the liver and are immediately converted into energy. You can really feel the difference in your energy levels with regular consumption of virgin coconut oil. Another bonus is the fact that it makes snaking a lot more satisfying and therefore you’re eating less of it. The coconut oil gives these flourless oatmeal cookies a nice distinct warm nutty aroma. No overwhelmingly coconut flavor, something I was afraid of in the beginning. It’s really much more in the background of the taste. Another addition is the 100 % pure maple syrup. I think most people are not aware that Maple syrup contains an abundant amount of naturally occurring minerals such as calcium, manganese, potassium and magnesium. It has a healthy glycemic value as well. I substituted half of the amount of regular in this recipe with 100% pure Maple syrup.
You’ll be surprised how great a healthy cookie can taste. My family loves these healthy flourless oatmeal cookies as well.
When my kids like something that nutritious it gets extra points from me.
They fit perfectly into lunch boxes and are a perfect after school snack. Their whole-grains , right amount of protein and low amount of sugar help stabilize big and small blood sugar levels. They make a wonderful Energizer Snack as well.
One more thing I’d like to add. Whenever a cookie recipe calls for brown sugar I usually place the dough in the fridge overnight, or at least for a few hours. The caramel flavor of the brown sugar really intensifies when left in the fridge overnight. Since this recipe contains virgin coconut oil instead of butter your chilled cookie dough will be hard as a rock. Give it about half an hour until the dough gets softer before shaping your cookies and putting them onto a parchment baking paper lined baking sheet.
Here is what you need:
1/2 cup Coconut Oil, I always use Organic Virgin Coconut Oil
1/4 cup Brown Sugar
1/4 cup Mable Syrup
1 1/2 cups Almond Flour
1 tsp Baking Soda
1 1/2 tsp. Vanilla
1/2 tsp. Salt
1/2 tsp. Cinnamon
3 cups Quick Oats
1 cup Raisins
1. Mix together almond flour, quick oats, baking soda, salt, cinnamon and brown sugar.
2. Blend in the egg, Mable Syrup and vanilla.
3. Stir in the raisins.
4. If you have the time place dough into fridge for a few hours or overnight.
5. With two spoons shape desired cookie sizes onto parchment baking paper lined baking sheet.
6. Bake at 350 degrees for about 12-15 minutes.
When you take the sheet with the cookies out of the oven , let the cookies cool down a bit before moving them off the sheet. The almond flour makes these oatmeal cookies very delicate while hot and they can easily break when moved while warm. Let them cool down for a few minutes and then move them off the baking sheet.