Imagine sinking your teeth into a perfectly chewy, deliciously sweet cookie that's not only incredibly tasty but also surprisingly healthy! These flourless oatmeal raisin cookies are about to revolutionize your snack game, proving that indulgence and nutrition can coexist in one irresistible bite. With just a handful of simple ingredients and minimal prep time, you'll be whipping up a batch of these magical cookies that will have everyone asking for your secret recipe!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups rolled oats
- 1 cup almond butter
- 1/2 cup honey or maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the rolled oats, almond butter, honey (or maple syrup), ground cinnamon, and salt. Mix thoroughly until all ingredients are well incorporated and form a cohesive dough.
- Gently fold the raisins into the cookie dough, distributing them evenly throughout the mixture.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon or your fingertips, as these cookies will not spread much during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up.
- Transfer the cookies to a wire rack to cool completely. They will continue to set as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature almond butter for easier mixing and a smoother dough consistency.
- For extra flavor, try toasting the oats lightly before mixing them into the dough.
- If the dough seems too sticky, refrigerate it for 15-20 minutes before scooping.
- Experiment with different mix-ins like chopped nuts or dark chocolate chips for variety.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely to achieve the perfect chewy texture.
- For a vegan version, substitute honey with maple syrup and ensure your almond butter is plant-based.
- Store cookies in a single layer to prevent them from sticking together.
Nutrition Facts
Calories: 93kcal
Carbohydrates: 14g
Protein: 2g
Fat: 4g
Saturated Fat: 0g
Cholesterol: 0mg
