The kids and I decided to have a baking day. I found this recipe and tweaked it to better suit our preferences. I’m not an exact measurement baker [more of a throw it in and hope it turns out…] so the recipe below is *approximate* measurements. However, they were just lovely. More cake-like than dry cookies and I know we will be making them again.
No-Sugar Oatmeal Raisin Cookies
makes roughly 48 cookies
- 2 cup(s) flour (I used Lancelot flour from the Grain Mill)
- 3 teaspoon(s) vietnamese cinnamon
- 1 teaspoon of nutmeg
- 2 teaspoon(s) baking soda
- 1 ripe banana
- 1/2 cup(s) your favorite nuts (we used peanut butter [make sure the only ingredient is peanuts!])
- 2 cup(s) oats (not instant oatmeal)
- 1 [heaping] cup(s) raisins
- 2 cup(s) applesauce
- 3/4 cup of full fat greek yogurt
- 1 egg
- 3/4 cup(s) olive oil
- 3 teaspoon(s) vanilla extract
- 1/2 cup of unsweetened coconut flakes
- 1/4 cup of sunflower seeds
- Preheat the oven to 375 degrees.
- Mix the dry ingredients in the largest bowl. Mix the wet ingredients in the other bowl. Add the dry mixture to the wet mixture. Blend them well.
- Spoon the dough for these drop cookies onto lined parchment papered cookie sheets.
- Bake the dough for 8 to 10 minutes.
- Allow the cookies to cool before eating them.