SUPER Oatmeal Raisin Cookies

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Breakfast cookies or cookies?

See, if I say breakfast cookies, you may think they’re not good {tasting}….

But, if I just say cookies, you may think that they’re not good {for you}….

But here’s the thing, would I EVER make something not good for your body? Noope. All 100% good ingredients in here, and it is definitely tasty! Eat them as a cookie for dessert, a snack, or a grab and go breakfast; either way you’re in for a delicious treat.

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As a kid, I always loved oatmeal raisin cookies. I was that one person who was disappointed when it was chocolate chip! When I got a bit older, I thought, hey at least they’re a bit healthier! Welp, old Priya, that’s debatable (haha). Now, since I try to eat only homemade baked goods (I’ve never really had a sweet tooth, but would normally eat some dessert if it was there), if I want them, I make them. This also gives me the control to make it the way I want it: regular dessert, just using high quality ingredients; good for you/healthier dessert-like baked good; or an everyday version of something special. This one is in the middle: still so good!

I made these to enjoy at school over Spring Break actually, and they lasted about 2-2.5 weeks in the fridge (I had 3-4 things made! On their own, they’d ;last 5 days, tops, haha). I loved having something nutritious and delicious, especially during those late nights, early mornings, or just IHateLifeRightNowStupidSchoolIDontLikePeopleIWannaBeAHermitInMyRoom Moments! (Kudos to you if you read that…).

Here, I used flame raisins. I found them in Whole Foods, in the bulk section. Raisins are one of my favorite dried fruits, but are really high in sugar. These are small, round, plump, and a bit lower in sugar! (24g vs. 29g, depending on brands). Now, 90% of the time, I prefer flame raisins. I especially love baking and cooking with them, because they get so plump! I’ve also used 1/2 goji berries, which is also really good. Even more, I’ve included sprouted grains. Here, I use sprouted spring wheat again. I found this in WF bulk also, looking for other flours. Now, I know it’s not going to be available everywhere. If you can find it, try it!  The taste and texture is amazing- life and fluffy, yet still with that nutty wheat-i-ness, but not overpowering at all. You can sub sprouted spelt (a little easier to find), another sprouted flour, soak your wet/dry overnight without using sprouted flour, or simply use whole grains. While I do prefer sprouted (benefits and reasons here), whole grains are still great for you (in my opinion), with good amounts of protein and fiber, and less processing.

I also use Vega All-In-One Nutritional Shake! I love Vega. I started using a protein powder years ago, to gain some weight when I started working out. While I still love GNC, I’ve since started buying plant based proteins, and now, a whole food powder/protein blend of some sort. I love that this new recipe has six servings of greens in every scoop! I mean, that’s crazy! (good!) It’s lightly sweetened with stevia (which I don’t use, but sometimes buy products made with stevia), and I buy the Natural (flavorless) variety, to use it to my liking. They also have this product in vanilla, vanilla chai, and chocolate, and berry. I have been using it in quick baked goods, yogurt and pumpkin bowls!

Without further ado…

Super Oatmeal Raisin Fruit {Breakfast} Cookies
Serves 15
A delicious & healthy oatmeal raisin cookie- it's vegan, made with a bit of sprouted flour, and without any butter or added sugar! use any dried fruits & other superfoods you'd like. it's perfect for breakfast, snack time or any time!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1c (96g) thick rolled oats
  2. 1 scoop (39g, ~5 tbsp) Vega One Protein (or your choice of plant protein and/or greens powder)
  3. 1/4c (30g) sprouted spring wheat flour (or other sprouted or whole grain flour, such as spelt, or buckwheat to make it GF)
  4. 1tsp baking powder
  5. 3/4c pumpkin
  6. 1/4c + 1-2tbsp flame raisins and/or dried fruit of choice*
  7. 1tbsp milled flax seeds
  8. 3+ 3tbsp unsweetened soymilk* (divided)
  9. 1-3 tsp maca, optional*
  10. spices (remember, if your spices aren't fresh, you'll need more)
  11. fresh grated ginger, to taste, optional
  12. 1tsp Saigon cinnamon
  13. 1/2tsp cinnamon clove powder, or to taste
  14. 1/8tsp nutmeg, or to taste
  15. 1/8tsp fresh ground cardamom, or to taste
  16. 1.5 tsp pure vanilla extract
  17. 1tsp pure maple syrup
  18. 2tsp blackstrap molasses
  19. pinch salt
  20. optional: nut butter (for richness) or cacao nibs, or any other additions you'd like (2 tbsp or more)
Instructions
  1. In a medium-small bowl, combine the flax and 3tbsp soymilk. Whisk to combine, and let it gel for about 5-10 minutes while you continue.
  2. Pre-heat the oven to 350*. Line a light colored aluminum sheet with parchment (a dark pan may cause them to burn)
  3. In another large bowl, combine all the dry ingredients (flours, powders, salt). Whisk together.
  4. To the flax egg, add the raisins/dried fruit, the rest of the milk, the spices, the pumpkin, and whisk to combine, let it sit for about 10 minutes for the fruit to soak.
  5. Add the wet ingredients to the dry, along with anything else, and slowly fold and mix to completely combine.DO NOT overmix or stir. The gluten, even though there is only a little bit of wheat, will over develop and make the cookies tougher, which they are more susceptible to due to the lack of sugar and fat.
  6. Scoop the batter onto the sheet (I did about 3 tbsp per cookie, and made 12). Cook for 17-20 minutes. Cool on a wire rack for at least 5 minutes.
  7. Store them in a sealed container, preferably glass. On the counter for 2-3 days, or in the fridge for 2 weeks. Best if eaten within a few days.
Notes
  1. I use flame raisins, goji berries, and plum amazins (diced prunes). i find mulberries "melt" too much while cooking. regular raisins work too, as does any other dried fruit. just check the sugar content
  2. Use liquid of choice. I've used soymilk, almond milk, and even cooled tea when i was suddenly out of milk!
  3. Maca is optional. It's an awesome superfood, great for endurance and the hormones, but i understand not everyone has it. It adds a sublte sweetness and nuttiness, but you don't detect it's earthiness.
Masala Girl Travels http://www.masalagirltravels.com/

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Instructions:

In a medium bowl, combine the flax and 3tbsp soymilk. whisk to combine, and let it gel for about 5 minutes. Then, add the raisins, rest of the milk, spices, pumpkin, and whisk to combine, let it sit for about 15 minutes for the raisins to soak.
Pre-heat the oven to 350*
In another bowl, combine al the dry ingredients. Mix them together, then arrange on a parchment lined aluminum sheet, flattening them a bit (they wont spread), and bake for 15-18 minutes, turning them at 10 minutes.
Let them rest for 5 minutes before sampling :)
Store them in a sealed container, preferably glass. On the counter for 2-3 days, or in the fridge for 2 weeks. Best if eaten within a  few days.

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And there you have it! Gosh, I need some now… Crying face

Annnd….. (I made 11)

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Enjoyed with yogurt &/or a glass of soymilk for me, for a power packed breakfast! (wait, fully vegan power packed breakfast, yeeep!!)

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(my new-and only- favorite non-dairy yogurt!)

~Masala Girl

please share! what are some of your favorite treats to every-day-ify?

Other recent happenings…

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WF hot bar, duh.

Summer Shape Up 2015!!

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(loving this week’s sponsor- Bobble!)

Buckeye Country SuperFest… a 2 day country concert <3 <3 I’ve never been to a concert and I had a BLAST! Of course I had to take my own food! I was there from 3:00-11:00 ish, and this was perrf.

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Home Cooking…

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home grown turnips;

seasoned & seared garlic-y zucchini

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and the reason I’ve been/will be blog slacking…

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back to school! womp womp Crying face I’m taking second semester Gen Chem, and my professor recommends 6hrs of studying/night. No kidding.

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5 thoughts on “SUPER Oatmeal Raisin Cookies

    • they are amazing! the trouble is figuring out what to do with all the greens! haha. I love them, but… there’s so much!

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