The other day, as I was getting ready to go to my routine colonoscopy appointment, I decided to bake Oatmeal Raisin Cookies. This was after after 36 hours without food and a sleepless night (as you can imagine!) I must have been delirious. I know the normal thing would have been to stay away from the kitchen to avoid seeing food or being tempted by eating, but I’ve never claimed to be normal. And I can guarantee you that my husband and children would not consider me normal 🙂
Anyhoo, these crunchy, everything-but-the-kitchen sink Oatmeal Raisin Cookies with Walnuts and Chocolate Chips are totally delicious! This healthier version uses whole wheat pastry flour instead of white flour, whole grain oats, a bit of applesauce to allow for the use of less butter, and a mixture of coconut palm sugar and muscovado* sugar. I love the combination of nuts, raisins AND chocolate chips.
And although it wasn’t easy to smell the cookies baking while I was waiting to leave, I brought a few with me and I was very happy when I got to break my fast with them! Try these perfect little crunchy cookies to enjoy as a healthy treat in your home today!
*muscovado sugar is similar to brown sugar. It has more complex flavors with more pronounced caramel and toffee notes.
Oatmeal Raisin Walnut Cookies with Chocolate Chips
Packed with a variety of deliciousness
- 1 1/4 cups thick rolled oats
- 1 cup whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 cup unsweetened applesauce
- 4 tbsp butter melted and cooled
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup coconut palm sugar
- 1/4 cup light muscovado sugar can substitute with light brown sugar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup raisins
- 1/4 cup chopped walnuts
In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended.
Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky.
Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes.
Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator.
With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
Bake until the cookies are golden and firm around the edges and set on top, about 12-15 minutes.