Honey Raisin Oatmeal Cookies
Finding during this season of life that I need to be more gluten free and refined sugar free than ever. Seems that suddenly many foods are not friendly as I battle RA. Knowing that staying away from sugar and refined wheat flour laden food helps me feel better doesn’t stop the fond memories of or desire for sweet treats though. And, there is nothing like the “perfume” of fresh baked cookies filling the house. Nor, for me, is there anything quite as comforting as a homemade cookie and cup of tea for an afternoon snack; right up there next to homemade chicken soup!
So, I went searching for a healthy RA friendly cookie recipe for my favorite: Oatmeal Raisin. Particularly, it needed to be gluten free recipe that used raw honey and/or molasses instead of sugar. And, I wanted to substitute coconut oil for butter to lower the cholesterol, as well.
There are recipes out there that are okay. None of them were like good old fashion oatmeal raisin cookies I grew up with. In the end, the search inspired me to give it a go to create the cookies myself. Thus this recipe.
For My husband, who doesn’t like gluten free anything just because its gluten-free, says these are delicious and, as for me, I have a satisfying cookie that doesn’t trigger pain and is low cholesterol.
Hope you like them as much as we do!
Preheat oven to 350 degrees while you gather the ingredients (I use organic ingredients as much as possible)
3/4 cup of Coconut oil (softened) -You can use 1/2 coconut oil and 1/4 cup butter if desired
1/2 cup of light raw unfiltered honey
1/4 cup raw avocado honey (or other delicious dark honey)
1 tbsp black strap molasses
1 tsp Vanilla
1 1/2 cups of Red Mill “1 for 1” Baking Flour
1 1/4 Tsp baking soda
1 tsp Cinnamon
1/2 tsp sea salt (optional)
3 cups of uncooked oatmeal
1 cup raisins
1/3 cup chopped nuts of your choice: almonds, walnuts, pecans (optional)
1. In a large mixing bowl combine coconut oil, honey, and molasses.
2. Add egg and vanilla, beat into a smooth mixture
3. In a separate bowl combine flour, baking soda, cinnamon and salt, mix well
4. Add flour mixture by large spoonfuls to the batter until fully incorporated
5. Add oats, raisins (and nuts if used) to the batter, mix well to form dough
6. Drop cookie dough by tablespoon onto un-greased cookie sheets
7. Bake 8 to 10 minutes. They will be a medium brown when done.
8. Let cookies cool for a minute or so then transfer to a wire rack or parchment paper to cool completely before storage.
Makes 3 1/2 to 4 dozen cookies
Please note that when baking with honey it is important to to do a test batch and watch the cookies after 8 minutes as honey burns much easier than sugar. Edges will get dark. Since ovens vary, you can judge the best baking time by the test cookies.
Celiac Disease notation: This recipe is gluten free, but still may not be safe for folks with Celiac Disease. Oats have a protein that has some properties similar to wheat gluten that could trigger a reaction.