Creating the best healthy oatmeal raisin cookie…hmmmmmm. I have two oatmeal cookie recipes, one in each book, namely Mom’s Cookies (in Eat Away Illness) and Oat Cookies with Date Filling (in Cook Your Way to Health). Both are very healthy, and very good, okay? But, I’ve been requested by my favorite man to make Oatmeal Raisin Cookies!!!
Many of you have requested information on how to change a favorite recipe to make a healthier version, so this post will be giving you the inside story of the process of doing just that. Sometimes it is easy, and sometimes it takes a few tries! To begin, the original recipe was as follows:
Mom’s Cookies For ideal health, use all organic ingredients.
1/2 cup honey, melted
1 cup butter, softened or ghee for dairy-free
1/2 tsp. vanilla
1 1/4 cups oatmeal (or blend oat flakes briefly)
1 tsp. baking soda
1 tsp. baking powder
1/2 cup wheat germ
1/2 cup brown rice flour
1/2 cup buckwheat flour
1 tbsp. guar gum
3/4 cup desiccated unsweetened coconut
1. Cream honey and butter or ghee.
2. Add egg, vanilla and oatmeal.
3. Mix together: baking soda, baking powder, flours, guar gum, wheat germ.
4. Add flour mixture to honey mixture.
5. Add coconut and stir to combine.
6. Roll in balls and flatten with floured fork tines or oiled fingers.
7. Bake 12 mintes at 325 degrees F., or until lightly browned.
Due to the addition of wheat germ and common organic oatmeal, there is gluten in these cookies., although the use of brown rice flour and buckwheat flour decrease the amount usually found in oatmeal cookies. Only Oats and other new brands on the market now give us oat products that have not been processed in the same plant as gluten laden grains, and are therefore more likely to be tolerated by gluten sensitive people. Pure oats do not contain gluten. For those of you who wish to use this recipe and avoid gluten, simply purchase the pure oats (ask the supplier) and try using rice bran instead of wheat germ.
Okay, now on to my first experiment in creating a new cookie.
1. I decided raisins were kind of hard, so I soaked them overnight in pure water and drained them before using.
2. I used 1/2 cup butter and 1/2 cup coconut oil in place of the 1 cup butter (no dairy allergies involved so butter is okay)
3. I blended organic oat flakes briefly.
4. I used 1 1/2 cups whole wheat pastry flour in place of wheat germ, brown rice flour, buckwheat flour, and guar gum. (no gluten sensitivities involved and I’m trying for the texture of the store bought cookies!)
5. Added the well drained raisins last, and combined.
The dough was too runny to make into balls, so I dropped spoonfuls on a greased cookie sheet, 36 in total, and pressed down slightly on the mounds with my hand.
These baked lovelies looked perfect in the pans. I tried removing them to wire racks to cool – big mistake! They fell apart! I left them to cool on the original stainless baking sheets, and then removed them. Worked somewhat better, but it was very difficult to hold them together. The taste was wonderful, and there were NO problems with cookies hanging around for long! But……
My second attempt:
1. Did not soak the raisins – thought maybe too much moisture was the problem.
2. Added 1 additional egg; two eggs in total, hoping for a stronger bind. (this suggestion came from the man!)
3. Used all coconut oil, one full cup…. just because.
4. Substituted 1 1/2 cups ground oat flakes (oat flour) in place of the whole wheat. Decided that I wanted a truly great cholesterol lowering cookie (oats are wonderful for lowering cholesterol). Therefore, no flour added at all.
5. Dropped by spoonfuls again, as the dough was very runny…..
These babies ran all over the pan as they cooked!!!! Some turned into cookie squares! I’m sure some of you have experienced a cookie sheet full that you needed to cut into squares! Those that didn’t meet had very thin very brown edges.
Again, it was impossible to get them off the sheets intact; had to cool them in the pan, and remove carefully.
They were delicious! But…………
I hope you stay tuned for the next installment! I am determined to get the chewy store bought consistency, with top notch healing ingredients…….
I invite you to try these yourself, and your comments would be most welcome!
Author, Speaker & Registered Nutritional Consultant