Tuesday, 19 Nov 2019
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Mexican Chocolate Oatmeal Raisin Cookies

Mexican Chocolate Oatmeal Raisin Cookies

I love cookies and oatmeal raisin has always been one of my favorite.  Chef Fuji from Living On The Veg has put a fun and tasty twist on the ordinary oatmeal raisin and created this delicious Mexican inspired cookie.  Enjoy!

 

We have been on such a cookie fest. I think it has been a total of 6 days in a row of cookies, with some days that double due to high demand and friendly visits. The fall months instigate a warm oven, just perfect for cookies.They hit that sweet spot and are ready in 15 minutes. My favorite is extra cinnamony oatmeal raisin cookies. Though I spiced it up a notch with some chocolate. Oh, yummy. Enjoy these delicious new fave of mine in the cookie department.

Chef Fuji, Living On The Veg

Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup coconut crystals, firmly packed
  • 1/4 cup maple syrup
  • 1 1/2 tsp vanilla extract
  • 1 tbsp flax or chia seeds
  • 3/4 cup spelt flour
  • 1/4 tsp cayenne
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  •  2 tbsp ground Ceylon cinnamon
  • 1/2 cup cacao powder
  • 1 1/2 cups regular rolled oats
  • 1/2 raisins

Preparation:

  1. Preheat oven to 350 degrees.
  2. Beat the oil, sugar and vanilla in medium bowl with wire whisk for 2 minutes. Add the flax or chia and mix until just combined.
  3. In a small mixing bowl, whisk together the flour, salt, baking soda, baking powder, cayenne, cacao and cinnamon. Add the mixture to the wet ingredients.
  4. Once the flour has been incorporated, add the oats and raisins and mix until just combined.
  5. Wrap the dough in plastic (it will be sticky) and refrigerate for at least 10 minutes or longer if you make ahead and bake warm when your friends arrive!
  6. Line two large baking sheets with parchment paper and drop dough on sheet using a medium cookie scoop (1 1/2 tablespoons) leaving about 2 inches between each cookie. Press cookies to flatten to about 1/2″ then bake for 8 minutes.
  7. Allow cookies to cool on baking sheet for two minutes, then transfer to a cooling rack.

Yield:

Makes approximately 12-16 cookies.

Notes:

Store in an air-tight container for up to three days.

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Mexican Chocolate Oatmeal Raisin Cookies
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