Oaty Raisin Cookies

The Cookies

• 60g (3/4 cup)

  Oat flakes

  Alternative: Any other flakes. Buckwheat and quinoa are other gluten-free options.
• 105g (1 cup)

  Oat flour

  Alternative: Use another type of flour if you prefer, like a gluten-free blend, or plain flour.
• 60mL (1/4 cup)

  Almond milk, or any other plant-based milk

• 80g (1/3 cup)

  Soy yoghurt

• Sweetener

  To taste

  Use the sweetener that best works for you. Here are some options:

  • 50g (1/4 cup)

    Coconut sugar

  • 65g (1/3 cup)

    Erythritol

  • 50g (1/4 cup)

    Monk fruit sweetener

  • 40g (1/4 cup)

    Stevia sweetener

  • 50g (1/4 cup)

    Xylitol

  • 60g (1/4 cup)

    Date paste

  • Note: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.
• 20g (1 1/4 tablespoons)

  Almond butter (unsalted)

• 20g (2 1/4 tablespoons)

  Raisins

• 1 teaspoon

  Vanilla extract

• 1/2 teaspoon

  Baking soda

• 1/4 teaspoon

  Ground cinnamon

• Dash of salt

  To taste

Preparation

1. 1

   Preheat your oven to abut 160°C (325°F). Line a baking tray with parchment paper.

Make the dough

1. 2

   Prepare the wet ingredients. In a mixing bowl, mix the sweetener into the almond butter, using a spoon or spatula. You can use a mixer, but it is not necessary. Add in the soy yoghurt gradually as you mix it in. Add in the almond milk and vanilla extract. Mix until smooth.

1. 3

   Prepare the dry ingredients in another bowl. Mix the oat flakes, oat flour, baking soda, and cinnamon. Stir to combine with a spoon, spatula, or whisk to combine evenly.

1. 4

   Make a well in the dry ingredients and place the wet ingredients in that well. Fold in using a spatula until they are all combined. While folding, add in the raisins, ensuring they are evenly distributed through the dough.

Bake the cookies

1. 5

   Scoop spoonfuls of the mixture onto the prepared baking tray, spacing them a few centimeters (1 inch) apart. They do not expand that much though. If you want them evenly sized, blace your mixing bowl on a scale, scoop out a portion, then either calculate or tare for the next one. Cute tiny cookies are about 20g of dough, medium cookies are 35g of dough, and larger cookies are 40g+ of dough.

1. 6

   Bake in the preheated oven for 12-14 minutes, or until the edges are just turning golden. If your cookies are larger, they may need more time in the oven. If they are smaller or flatter, they may need less time. Because ovens vary so much, it is a good idea to keep an eye on them anyway. As you take them out, flatten the tops gently with the back of a spoon.

1. 7

   Let the cookies cool on the baking tray for about 10 minutes before transferring to a wire rack to cool completely. Wait until they've cooled a bit more to eat. Or not, if you cannot wait 😄.