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Oatmeal Raisin Cookies
Yields 16
There’s nothing like a soft, homemade, oatmeal-raisin cookie! Dates and almond butter stand in for the more traditional ingredients of butter, eggs, and refined sugar. These cookies are rich and sweet, but without being heavy and greasy.
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Prep Time
15 min
Cook Time
13 min
Total Time
28 min
Prep Time
15 min
Cook Time
13 min
Total Time
28 min
  1. 7 ounces dates (about 12 Medjool or 24 Deglet Noor), pitted, and quartered
  2. 1½ cups old-fashioned rolled oats
  3. 1 cup old-fashioned rolled oats, ground into flour in a blender
  4. 2 teaspoons baking powder
  5. 1 teaspoon cinnamon
  6. 6 tablespoons almond butter
  7. 1½ teaspoons vanilla extract
  8. ½ cup raisins (plus extra for the tops of the cookies)
  9. 2 ounces walnuts (about ½ cup), chopped (optional)
  1. Place the pitted dates into a small bowl and cover them with water. Set aside for at least 15 minutes so the dates can soften.
  2. Preheat the oven to 350°F, and line a baking sheet with parchment paper (or use a silicone baking mat on each).
  3. Place all of the dry ingredients (oats, oat flour, baking powder, and cinnamon) into a large bowl and mix thoroughly with a fork.
  4. Pour the water off of the dates into a small bowl or cup. Place the dates, almond butter, vanilla extract, and 2 tablespoons of the date-soak water into a blender, and blend until smooth.
  5. Stir the date mixture into the bowl of dry ingredients until all of the dry ingredients disappear. Stir in the raisins and walnuts (if using).
  6. To get the most uniformly sized cookies, use a 1 tablespoon cookie scoop (or you can use a soup spoon). Place 8 or 9 scoops of cookie dough onto the baking sheet. These cookies will not spread out during baking, so using your fingers, press each scoop down until it looks like an already baked cookie (about 2½ inches wide). I like to push 2 to 3 raisins into the top of each cookie at this point.
  7. Bake for 13 minutes. Remove from the oven and after 5 minutes, transfer to a cooling rack. Repeat steps 6 and 7 with the remaining cookie dough.
  1. To avoid excess sodium, use sodium-free baking powder.
  2. Look for dates in the bulk food section, or packaged near the raisins (even if you buy “pitted,” chop them anyway to be sure).
  3. Almond butter is sold near the peanut butter, and will ideally be made of 100% raw (not roasted) almonds with no added salt, oil, or sugar. The price is higher for raw, but I like the taste better.
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