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
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Once the flour has been incorporated, add the oats and raisins and mix until just combined.
- 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!
- 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.
- Allow cookies to cool on baking sheet for two minutes, then transfer to a cooling rack.
Makes approximately 12-16 cookies.
Store in an air-tight container for up to three days.