Hey guys! I hope you all had a fabulous bunnified Easter yesterday! How many of you had to wake yourselves up from a sugar coma this morning? Don’t lie!
So I realized something the other day…I’ve been a bad blogger! Yes, I know, 😦 <- so sad!
I told you guys almost a whole month ago that I would share a new recipe with you and well, life got a bit “in the way” as it tends to do when you’re settling into a new home, fighting with your washing machine, and STILL trying to find time to have a life (what’s that?)!
So, before I get to the recipe, let me first tell you the story behind Heather’s Cinnamon Raisin Almond Butter Cookies.
I set out in the kitchen one day to make my rendition of the famous 3 ingredient peanut butter cookies. I had it in my mind to use this recipe as a starter and make my cookies a bit “healthier” if you will. The idea was great…the result?…eh, not so much!
I started off with my “healthified” cookie batter made up of 1 cup almond butter, 1 egg, 1/2 cup sugar, and 1/2 cup raisins. After 10 minutes in the oven, they came out tasting like burnt almond butter and well, while that might be appealing to some (yeah, probably not), I knew I could do better!
Next thing I know, I’m throwing fistfuls of oats and whole wheat flour (among other ingredients) into the remaining batter like some kind of crazy cookie baker!
So yesterday I rolled up my sleeves and did my best to recreate these beauties. A smooth almond butter base, chewy texture from the oats and raisins, and warm cinnamon spice rounds out these lower sugar treats!
Cinnamon Raisin Almond Butter Cookies: (makes 40 cookies)
- 1 1/2 cup rolled oats
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon cinnamon
- 1 cup smooth almond butter
- 1/2-3/4 cup granulated sugar (depending on taste, I used 1/2 cup)
- 1 egg
- 1/2 cup milk (I used unsweetened vanilla almond milk)
- 1 teaspoon vanilla extract
- 1/2 cup raisins
1. Preheat oven to 350° Fahrenheit
2. Combine dry ingredients in a small bowl and whisk to blend. Set aside.
3. Stir together almond butter, sugar, egg, milk, and vanilla extract.
4. Add dry ingredients into the wet ingredients and stir to combine.
5. Stir in raisins.
6. Using a medium cookie scoop, scoop batter onto an ungreased cookie sheet about 2 inches apart.
7. Bake for 10 minutes or until tops of cookies look “shiny” (haha! You like my baker’s terminology, don’tcha?!)
8. Transfer cookies to a wire rack to cool for 5-10 minutes before enjoying…or do what I did and burn your tongue on one straight out of the oven!
Fresh outta da oven!
This time around the cookies came out with a bit more structure to them instead of looking like oatmeal “clumps”, but by all means, if you like more of a texturized cookie, feel free to up the oat-age!
It’s really hard to mess up a recipe like this. You can pretty much adjust the flour/oats to suit your mix-in volume (using raisins, or any other dried fruit) and you can use just about any sweetener (honey, agave, stevia) or maybe go the sugar-free route and sub in some applesauce, banana, or pumpkin!
Whoa, idea overload! Now I seriously want to get back in the kitchen and try some of these variations! 😉
Well, this gal’s off to bed…and I’ll probably be dreaming about dancing cookies tonight!
Great…now I’m thinking of the California Raisins!
Anybody remember these guys…or am I just showing my age? 😉