![]() ![]() Made these? Let us know how it went in the comments below. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch. You can also freeze baked cookies in a freezer-safe container for up to 3 months. The dough can also be frozen in individual portions for up to 3 months-just bake them from frozen for a few extra minutes than the time below. Storage: These cookies will keep at room temperature in an airtight container for up to 3 days. Cranberries, white or dark chocolate chips, pecans, and more would all be nice. What can I use instead of raisins? Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy. What kind of oats are best for oatmeal raisin cookies? Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. These cookies are straight from my grandma’s house to yours-they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more. ![]() Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. These healthy oatmeal cookies are crispy on the outside and chewy puffy on the inside, however you can get a crisper oatmeal cookie by adding 2 extra minutes to your baking time. You will love these because they are super easy to make (no mixer required), delicious and grain free.Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal. Bake the frozen cookies at the same temperature for an extra 3-4 minutes max. Remove from the oven and let sit on the cookie sheets for 1 to 2 minutes before transferring cookies to a wire rack to cool completely. Beat in the almond flour, oat fiber, baking powder, cinnamon, sea salt, and xanthan gum if using, until well combined. In a large bowl, use a hand mixer to beat the butter and brown sweetener, until fluffy. This recipe makes a small batch if I remember correctly, it yields around 11 cookies. ![]() (I used a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through. Line a cookie sheet with parchment paper or a silicone mat. 1-2 tbsp milk of choice (start with 1) Blend first 5 ingredients together in a food processor or blender. Nothing can take the place of a tasty plump raisin, but do as you wish! Drop teaspoonfuls of batter onto the prepared cookie sheets. Or cranberries, or nuts, or really whatever your favorite add-in is. Okay, so for you raisin haters- I know you’re out there- yes, you can replace the raisins with chocolate chips. They also need a few minutes to cool on the sheet tray because they will be too soft to handle right away. I learned this the hard way □ If you like them crispy, feel free to add a couple minutes. It may seem like a long time to bake them, but you want to follow that or they won’t hold together. Now I am all about a chewy cookie and have been known to under bake them just to be sure they aren’t overdone. Eating one reminds me exactly of eating a traditional oatmeal cookie- they are that delicious! These are chewy and caramelized on the edges and so soft in the middle. I didn’t just make these oat-less, I also made them dairy free by using coconut oil and refined sugar free by using coconut sugar. I thought they would be good, but I didn’t think they would be THIS good! Unfortunately, oatmeal gives me a pretty bad stomach ache so I created these with coconut instead and it’s amazing how spot-on the texture is! It even has that rough look of an oatmeal cookie. The chewy texture, the sweet raisins, and the subtle taste of cinnamon- the perfect cookie in my opinion. I have always loved oatmeal raisin cookies. These Coconut Oil No Oatmeal Raisin Cookies have the same taste and texture as a traditional oatmeal cookie, but made grain free! Sweet, chewy, and so delicious! ![]()
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