Oatmeal Raisin Cookies were one of my favourite coffee house treats when I was in my teens. For some reason, the reference to oatmeal made me feel like I was eating healthy and I felt better about choosing this treat over say a double chocolate chunk cookie. Very silly now that I think about it considering the insane amount of sugar and other unhealthy ingredients that go into making the average coffee house cookie.
All of that said, the smell and flavour of an oatmeal raisin cookie automatically transport me to my teens, where I would sit in a coffee shop for hours enthralled in serious girl talk with girl friends over lattes and oatmeal raisin cookies.
While we’re on the subject of girl talk, I had a tea date at my American girl friends house a few weeks back for which I made these cookies, a healthier version of the original classic, to which I added apples and a good dash cinnamon. The girls loved them and we polished them off over tea and a good dose of girl talk. You put together two Americans and a Canadian who are all married to Italian men and living in Milan, and trust me the conversations get interesting.
The girls asked for the recipe and all I had to go on was memory. So, I decided I’d make them again and write out the recipe for them as I did and since I was doing that, I snapped a few shots so I could share them with you as well.
So here they are for your enjoyment, with or without girl talk.
Oatmeal Apple Raisin Cookies
Recipes & Photography by Nissrine @ Harmony à la Carte.
These cookies are a great snack or tea time treat. They’re soft and pillowy, with an intense cinnamon flavour and a natural sweetness from the apples and raisins, enhanced by a slight bit of pure Canadian maple syrup.
- 1 C Whole Wheat or Whole Spelt Flour
- 1/2 C Rolled Oats (not instant)
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Pure Bourbon Vanilla Powder
- Pinch Fine Sea Salt
- 2 Tsp Baking Powder (aluminum free)
- 1/4 C Pure Canadian Maple Syrup
- 1/4 C Neutral Coconut Oil (apple sauce would probably work for an oil free version but I haven’t tested it yet)
- 1/2 Pink Lady Apple, small dice
- 1/3 C Raisins, soaked in water for about 10 minutes and strained
- 1 Chia Egg or Flax Egg (1 Tbsp Ground Chia Seeds or Flax Seeds (aka meal) + 3 Tbsp Water, let sit for 10 minutes until a thick gel forms)
- Line a cookie sheet with parchment paper and preheat oven to 180 C
- Cover raisins with water and set them aside to soak for about 10 minutes until they rehydrate and puff up slightly (then strain before using them)
- Mix 1 tablespoon of chia seeds with 3 tablespoons of water and set aside to thicken for about 10 minutes
- Combine flour, oats, cinnamon, vanilla, baking powder and sea salt in a bowl and stir to combine well
- Add chia seeds, maple syrup, oil, apples and strained raisins to the dry ingredients and mix to form a thick and dense batter
- Use two spoons or a scoop to form and roughly shape cookies and place on the prepared baking sheet. They don’t have to be perfectly shaped, that’s part of the rustic appeal
- Place in the oven, on center rack and bake for about 15 minutes until they are set and slightly golden
- Remove from oven and let them cool until they are not too hot to handle. Enjoy warm and store in an airtight container for up to 5 days.