Setting out to make a classic baked good "a bit healthier" can be downright silly. I have been on the receiving AND giving end of those infamous black bean brownies and they are simply NOT as good as Moms, no matter how convincing your/my enthusiasm may be. In general, I'm a fan of calling a spade a spade. I let my eaters know up front that whatever I've just made is "healthy", therefore won't taste like the original, full-fat version they may be hoping for. Likewise, I let those friends who are always on a diet know that, indeed, the buttercream piled high on a cupcake that they just inhaled in two bites is exactly that--butter, cream, cake. :)
But THESE!!! These cookies are just about as good as it gets. I can honestly tell you I will never feel the need to make oatmeal cookies with obscene amounts of butter and heaps of sugar again. There is just no need! These are crunchy on the outside, chewy in the center, and every bit as good as Grandmas! No flour, no eggs, no butter and just a tad bit of sugar. Boom. —Molly Damon
15 large cookies
1 1/2 cups
pure maple syrup
pure vanilla extract
In This Recipe
Pre-heat oven to 375F and lightly grease a cookie sheet.
Using a bender or food processor (I used an immersion bender), blend oats, sugar, baking soda and salt together until mostly floury with still some larger bits of oatmeal visible. Pour into a large mixing bowl and set aside.
In a smaller bowl, mix together oil, maple syrup and vanilla.
Add the wet ingredients into the oat mixture and combine well. Add in raisins and mix.
Using a cookie scoop or heaping tablespoon, scoop out onto cookie sheet and flatten slightly into a cookie shape. Make sure they are 2 inches apart, as they will spread a bit.
Bake for 7-10 minutes, until edges are nicely browned and centers are soft. Let cook on the pan for at least 5 minutes before transferring to a cooling rack.