Since it’s been so rainy and stormy these past few days, I decided to brighten things up with some tasty oatmeal raisin cookies! So I adapted this Oatmeal Raisin Cookie recipe from the “Essentials of Healthful Cooking” cookbook by Williams-Sonoma, but I did make a few of my own additions and substitutions. I will bold the substitutions when I post the recipe below.

I personally love oatmeal raisin cookies, and they hold some healthy properties as well! Oats are known for their fiber and are hold a higher amount of protein than other grains. They are also a good source of riboflavin, thiamin, and vitamin E. I added pumpkin seeds as well as walnuts to some of my cookies for an extra crunch and flavor! Walnuts are a good source of omega-3 fatty acids that fuel a healthy heart and a healthy brain. I added pumpkin seeds simply because I love the taste! But they do offer some of the additional nutrients of vitamin E and zinc.

So, here’s the recipe!

Oatmeal Raisin Cookies

• 2 1/2 cups of quick cooking rolled oats ( I used gluten-free )
• 1 cup unbleached all-purpose flour (I used gluten-free)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
•  2 tsp cinnamon
• 1/8 tsp allspice
• pinch of salt
• 3 Tbsp unsalted butter (at room temp.)
• 2 Tbsp coconut oil
• 2/3 cup maple syrup
• 1 large egg white
• 1/3 cup apple butter
• 1 tsp ground vanilla
• 2/3 cup raisins
• 1/3 cup pumpkin seeds (sprouted)
• 1/4 cup chopped walnuts

Line 2 baking sheets with parchment paper. Set the oven racks in the upper 1/3 of the oven and the lower 1/3 of the oven. Set the oven to 325F ( when swapping maple syrup for brown sugar, you usually lower the oven temperature by about 25 F).

In a bowl, mix the oats, flour, baking powder, baking soda, cinnamon, allspice, and salt until well incorporated. In a separate bowl mix butter and coconut oil until well blended. Then mix in maple syrup and stir for about 1-2 minutes. Then incorporate the egg white, apple butter, vanilla. Then mix your dry ingredients with the wet ingredients. Right before a sticky dough forms, mix in the raisins, pumpkin seeds, and walnuts.

On parchment paper, drop dough about the size of a tablespoon, 2 inches apart. If you would like flatter cookies, gently press down on each drop of dough.

Bake cookies for about 7 minutes, then rotate 180 degrees, switch positions between the racks, and bake for an additional 7 minutes.

There you have it! Enjoy your cookies. 🙂

*Recipe adapted from Essentials of Healthful Cooking by Williams-Sonoma