This Oatmeal-Raisin Cookie by Straight Up Foods is one of our favorite cookies. At the same time, as my family transitions, I adapted this recipe to make a healthier version for a chocolate chip cookie.
Yield: 2 dozen
- 200 g/7 oz pitted dates, between 24-27 Deglet Noor
- 1 ¼ cups water
- 1 ½ cups old-fashioned rolled oats
- 1 cup oat flour (115 g/4 oz)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ cup nut and seed butter (or homemade almond butter)
- 1½ tsp vanilla extract
- ½ cup chocolate chips (115 g/4 oz)
- ¼ cup unsweetened coconut (43 g/1.5 oz)
- Soak dates in water so they can soften. Allow at least 15 minutes. I often soak them the night before.
- When cookies are ready to bake, preheat the oven to 350°F. Prepare a cookie baking pan with parchment paper, or use a silicone baking mat.
- Measure and set aside rolled oats, oat flour, baking powder, cinnamon, chocolate chips and coconut. Mix thoroughly to combine.
- Add to a blender, the dates along with soaking water. Then add the nut and seed butter and vanilla. Blend until smooth.
- Pour blender contents into a large mixing bowl. Add the dry ingredients and stir to combine. The dough will be quite moist.
- Scoop dough onto prepared cookie pan and gently squash down to the size you want them to be.
- Bake for 20 – 25 minutes. After cooled, keep in an airtight container in the fridge.
- Oat flour can be made in a blender. Just add oats to blender and pulverize until you have flour.
- Once left overnight, these cookies become very soft. If desired, heat them up in a 350°F oven for 5 minutes. They will be like fresh baked and will become crisp. Alternately, put in an AirFryer at 400°F for 3 to 5 minutes.