I somehow don’t believe that any kind of baked goods are seasonal. I love a slice of pumpkin bread just as much as I do in the winter, during the summer. But there is one cookie that I particularly enjoy in the cold winter months, especially in the morning, along with my coffee- Oatmeal Raisin Cookies. These are perfectly sweet to pick me up in the morning, since my strong cup of coffee does an exemplary job of waking me up day after day.
Recently, I had them in my travel bag while I was flying and it certainly kept the munchies at bay. That’s when I realized they are not just a cheer me up in the mornings with my coffee, they are also a very satiating snack for folks on the go.
So, enjoy this cookie anytime of the day because you and I we both know, a sweet treat as a snack is always worth it!
- • Smooth almond butter— 1 cup
- • Gluten free quick oats (a.k.a. Instant oats) — 1 and 1/2 cup
- • Maple syrup or honey — 1/2 cup
- • Large egg — 1
- • Vanilla extract — 1 tablespoon
- • Ground cinnamon — 1 teaspoon
- • Raisins — 1/4 cup
- • Pecans — 1/4 cup chopped
- • Kosher salt — 1/8 teaspoon
- Preheat oven at 350 F (176.6 C) and line a baking sheet with nonstick silicone mat or parchment paper.
- Now in a large mixing bowl, add the almond butter, maple syrup and give it a whisk.
Occasionally, almond butter can be a little too thick in consistency making it harder to whisk. You can microwave it for 30 seconds and that should resolve the problem. - Add the egg, vanilla extract and cinnamon, whisk it in until all combined.
- Now add quick oats, give it a good mix.
- Fold in the raisins, pecans and kosher salt.
- With a cookie scoop, divide the mixture evenly on to the baking sheet and press it down a little with the back of the cookie scoop.
This is to ensure the cookies after baking look and feel like traditional oatmeal cookies since this batter doesn’t spread. - Bake for 15 minutes and then let these cookies cool on a cooling rack for another 15 to 20 minutes.
- These cookies can be stored at room temperature for about a week.
Enjoy!
- • Vegan option for egg: Can be replaced with 1 Flax seed egg.
- • Quick or Instant oats: These are a kind of oats that are precooked and thus cuts the cooking process to 1/4, making the baking of these cookies quite fast and simple.
- • Freezing the batter: If you plan to freeze the batter, follow step 6 but instead of transferring them onto a cookie sheet, transfer them onto a plate or airtight container that fits the freezer. If freezing on a plate, after 15 minutes remove the cookies from the plate and transfer them into a zip tight bag. If storing in the box let it be until you plan to bake it again. To bake these cookies, thaw them at room temperature on a baking sheet for 40 minutes before putting them in the oven. Baking time remains the same.
