The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies

​The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
Yields: 15 cookies
1 cup (100g) instant oats (measured correctly & gluten-free if necessary)

¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

⅛ tsp salt

2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

1 tsp vanilla extract

½ cup (120mL) agave

¼ cup (40g) raisins
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.

Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
If you prefer, pure maple syrup or honey may be substituted in place of the agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.
For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in. 
{gluten-free, clean eating, low fat, low calorie}

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15-Minute Zucchini Pasta w/ Poached eggs and Quick Heirloom Cherry Tomato Basil Sauce

*If you do not have a spiralizer just thinly slice the zucchini into matchsticks.

**The pasta can be eaten warm or cold, but I find it best if the pasta is a little warm as it helps the egg to create a sauce for the pasta

Ingredients

  • 1 1/2 pints heirloom or regular cherry tomatoes
  • 1/3 cup oil packed sun-dried tomatoes
  • 1 cup fresh basil, chopped, plus more for serving
  • 1 clove garlic, minced or grated (optional)
  • 1 lemon, juiced
  • pinch of crushed red pepper flakes
  • 4 medium size zucchini’s*
  • 1/4-1/2 pound spaghetti/angel hair pasta (or more sub zucchini) (gluten free if needed)**
  • 1/3 cup kalamata olives, minced
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 4 poached eggs
  • 4 ounces freshly grated parmesan cheese
  • 2 tablespoons toasted pine nuts

Instructions

Bring a large pot of salted water to a boil.

Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least 10 minutes.

Once the water is boiling, boil the pasta according to package directions. Drain.

Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the zucchini noodles*. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.

Divide the pasta among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil. EAT.

  • Preparation time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes