The Clean Eating Cookbook & Diet by Rockridge Press

Author:Rockridge Press
Language: eng
Format: epub, mobi
Publisher: Callisto Media

Oatmeal Raisin Cookies

MAKES 32 COOKIES

ANY SEASON

QUICK & EASY

HIGH PROTEIN

SUPER-F OOD

These treats are pretty close to the cookies you might find at your grandmother’s house. Chewy and slightly sweet, they’re perfect dunked in a glass of nonfat milk. Make sure to buy unsweetened coconut so your cookies don’t turn out too sweet. These cookies freeze well, so make a double batch and just take a cookie out of the freezer when you want one.

EXTRA-VIRGIN OLIVE OIL FOR THE BAKING SHEETS

3 CUPS ROLLED OATS

1 CUP ALMOND FLOUR OR WHOLE-WHEAT FLOUR

½ CUP ALMOND BUTTER

⅓ CUP MAPLE SYRUP

1 TABLESPOON CANOLA OIL

1 TABLESPOON VANILLA

1½ CUPS UNSWEETENED APPLE JUICE

1 CUP GOLDEN RAISINS

½ CUP UNSWEETENED FLAKED OR SHREDDED COCONUT

1. Preheat the oven to 375°F.

2. Lightly coat two baking sheets with olive oil.

3. In a small bowl, combine the oats and almond flour.

4. In a large bowl, combine the almond butter, maple syrup, canola oil, vanilla, and apple juice until very well blended.

5. Add the oat mixture to the wet ingredients and stir to combine. Stir in the raisins and coconut.

6. Drop the batter by tablespoons on the baking sheets about 2 inches apart and flatten the cookies with the back of a wet spoon.

7. Bake the cookies until lightly browned, about 30 minutes. Store in an airtight container.

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