Quick, chewy cookies with a double punch of fiber the kids won’t know about. If your kids turn their noses up at oatmeal raisin cookies, you can substitute in chocolate chips for the raisins. The cookies freeze well for later snacks.
Oatmeal Raisin Cookies
- 2 sticks unsalted butter, softened (1 cup)
- 1 cup coconut sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 3 cups oats
- 1 cup all-purpose flour
- ½ cup ground flaxseed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup golden raisins
Preheat oven to 375°.
Line two baking sheets with parchment paper.
In a stand mixer, beat butter till smooth, adding in coconut sugar, baking soda, cinnamon, and salt. Add in eggs and vanilla, beating in.
Add oats, flour, and flaxseed, work in till mixed. Add raisins, beat in.
Drop by large tablespoons, making balls, 12 per sheet.
Bake for 10 to 13 minutes, until the cookies appear set on top. Let cool on tray for 5 minutes, then transfer to a cooling rack.
Makes about 36 cookies (depending on size). The size can be made larger, extend baking time a bit longer.