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
Ingredients
- 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
Directions
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In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
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In a medium bowl, combine the applesauce, butter, egg, vanilla, and sugars. Whisk until blended.
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Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky.
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Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes.
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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.
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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.
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Bake until the cookies are golden and firm around the edges and set on top, about 12-15 minutes.
