This recipe is naturally sweetened with maple syrup, and a simple breakfast or snack option to take on the go, kids will love taking these to school as a snack as well!
They are crunchy on the outside and soft and gooey on the inside, my favorite kind of cookie! I added orange zest and a tiny bit of fresh orange juice to bring out the sweetness of the raisins and flavor of the vanilla extract. I’ve been making these cookies for a few weeks now, and everyone I give them to (because I cant eat them all!) has absolutely loved them. So I hope you do too!
This summer has been an extremely awakening one for me. I’ve released a lot of stress, and unleashed a whole new life ahead. I’ve used meditation to relax and accept this moment in life for what it is, and this has allowed me to appreciate and focus on all the good instead of stressing about all the things “I don’t have.”
Living more mindfully and consciously aware has shed a lot of impatience and resistance. My clients have also reaped the benefits from using stress techniques that work for them, whether it’s breathing exercising, meditation, yoga, working out, walking outside, or journaling. Try one of these practices and see which one works best for you. I’m telling you, you won’t regret it.
Oh, and don’t forget to enjoy and cookie afterwards! ;)
Makes 14-16 Cookies
Oatmeal Raisin Walnut Cookies
(Adapted from Amy Chaplin’s Recipe)
- 2 cups Rolled oats
- 1 cup spelt flour
- 1 cup almond meal
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup melted extra virgin coconut oil
- ¼ cup extra virgin olive oil
- ¾ cup maple syrup
- 1 Tablespoon vanilla extract
- ½ teaspoon salt
- Zest of 1 orange
- 1 Tablespoon of fresh squeezed orange juice
- ½ cup organic Thompson raisins
- ¾ cup raw walnuts (roughly chopped)
1. Preheat oven to 350’F and grease cookie trays lightly with coconut oil.
2. Combine oats, spelt flour, almond meal, baking powder, and cinnamon in a bowl.
3. Combine coconut oil, olive oil, maple syrup, salt, vanilla extract, orange zest, and orange juice in a separate bowl and whisk until mixed together.
4. Pour the wet mixture into the dry ingredients and stir well. This mixture will be wet so set aside for about 10-15 minutes to allow batter to thicken.
5. Mix in the raisins and walnuts.
6. Using a damp ¼ cup-measuring cup, scoop batter and roll in your hands and flatten slightly when you place cookie dough on the cookie tray.
7. Bake the cookies for 15 minutes or until golden brown.