Fall is in the air, and nothing is better than warm and comforting food. One of which I am starting to crave more as the chill air sets in during fall season is oatmeal cinnamon raisins cookies. I love everything about each of those ingredients in typical cookie recipes, except for the sugary and buttery sweetness. I am a texture cookie type of girl. So I want my oatmeal raisins cookie chewy, moist and good for me. And of course I want it FAST! So I made this out of the blue one day, and it is now my staple of quick yet sustainable energy snacks.
What makes it sustainable as an energy refueling snack? It’s in the oats, and the combination of added fiber in ground flax seeds and healthy fats in almond butter. Naturally sweetened by medjool dates, golden raisins and some maple syrup to bind this raw treat together beautifully and to stay moist. I love the tangy burst of golden raisins wrapped with deep sweet flavor of cinnamon spice. There is nothing more comforting than the smell of cinnamon in fall desserts.
Texture? Checked. Nutrition? Checked. Flavor? Oh yeah. Besides being totally portable and snackable, it is also my grab-and-go breakfast when I have head out the door in early mornings.
Do make those. Tell me if you still miss oatmeal raisins cookies.
Raw Oatmeal Raisins Cookie Balls
(makes 10-11 cookie balls)
- 1 cup oat flour (I process my own flour with regular rolled oats)
- 3/4 cup rolled oats
- 1 tbsp ground flax seeds
- 4 medjool dates, chopped, pitted
- 1/4 cup hot water
- 1/4 cup maple syrup
- 1/4 cup raw almond butter
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/3 cup golden raisins
- Soak the chopped, pitted medjool dates into a small bowl of 1/4 cup hot water. Let it sit for 5 minutes to soften.
- In a separate bowl, combine the dry ingredients together: oat flour (or process it if you’re using regular rolled oats to make your own), rolled oats, ground flax seeds, salt and ground cinnamon.
- Using a small food processor, process the soaked medjool dates with its liquid for about 10 seconds. Scrap down the sides of the food processor and pulse it a few more times until the mixture looks like a chunky paste.
- Add the chunky medjool dates paste, raw almond butter, maple syrup to the dry mixture.
- Use a spatula, incorporate the dry and wet mixture well so it forms a slightly sticky raw cookie dough ball.
- Add the raisins to the dough mixture.
- If the raw cookie dough mixture still feels too dry, add a little bit of hot water and combine it well again.
- Use your hands, separate and roll the cookie dough into small individual balls (Mine is about the size of a golf ball).
- Refrigerate if not eaten right away.