Coco-Oatmeal Raisin Cookies (GF + Vegan)

 

Haters gon’ hate, but I cannot deny my love for the classic oatmeal-raisin cookie. Do not get me wrong, I am a lover of all things chocolate, but I just cannot pass up a chewy, flavourful oatmeal cookie. I used to work at Tim Horton’s (before my healthy days) and would purposely break the oatmeal raisin cookies as they came out of the oven, just so that I could eat them. #SorryNotSorry

Oat Cookies

Unfortunately, the cookies at Tim Horton’s aren’t so good for you. Often mistaken for a healthier option, standard oatmeal-raisin cookies are actually just as unhealthy as chocolate chip. However, by making these cookies free of refined sugars, gluten and butter, I can now present to you with a much healthier treat that is just as yummy, if not more!

oat batter

^ I might not be rollin’ in dough, but I can roll cookie dough! 

My special addition to these cookies is chunks of coconut. I would usually use shredded coconut, but as my pantry was all out, I used what I had on hand, which was thicker chunks of dried coconut. And what a good substitution this was! The larger coconut pieces adds a chewier texture to the cookie, which is exactly what I love about the oatmeal variety.

These cookies are flavourful, healthy, gluten free & vegan, soft, chewy AND crispy, and amazingly delicious! I hope you like them as much as I do!

Coco-Oatmeal Raisin Cookies (GF+Vegan)

Oat Cookies

A simple, healthy twist on a classic treat.

Prep Time: 20 Mins
Cook Time: 15 Mins
Difficulty: Easy
Yields: 12 cookies

Ingredients

  • 1/2 cup coconut oil, softened
  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 flax/chia egg* (or store-bought egg replacement)
  • 3/4 cup all-purpose, GF flour
  • 1/4 tsp Xanthan Gum (if GF flour is lacking it)
  • 1 cup GF oats
  • 1 tbsp corn or arrowroot starch
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup raisins
  • 1/2 cup unsweetened, shredded coconut or coconut chunks

*To make a flax or chia egg, blend 1tbsp of flax or chia meal (ground seeds) with 2tbsp of warm water, allowing to sit for 5 minutes. 

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare a cookie sheet lined with parchment paper.
  3. In one bowl, mix together coconut oil, coconut sugar, maple syrup, vanilla, and egg replacer.
  4. In a separate bowl, mix together flour, oats, baking soda, cinnamon and salt.
  5. Slowly add the dry ingredients to the wet ingredients while mixing together.
  6. Stir in raisins and coconut.
  7. Use 1-2 tbsp of the cookie dough, forming it into balls and slightly flattening and placing on the cookie sheet.
  8. Bake for 15 minutes until golden brown and scrumptiously scented.

Serve with tea, almond milk, or eat them on their own. Enjoy as a snack or dessert!

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