I still remember the first time I tasted an oatmeal chocolate chip cookie; it was the best! And pretty much ruined oatmeal raisin cookies for me.
Well, these cookies combine the best of both worlds. The raisins are pureed and lend a healthy source of sweetness, so you can cut way back on the sugar, and the chocolate chips are there, because they are awesome.
2/3 cup raisins
1/4-1/2 cup hot water
1 cup wholewheat flour
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 Tablespoon chia seeds
1/8 cup brown sugar, packed
1/2 cup rice milk
2 Tablespoons veg oil
1 Tablespoon vanilla
1/4 cup mini chocolate chips
Boil water in a tea kettle, place raisins in a heat proof glass measuring cup, once the water is very hot pour over raisins just to cover. Let stand as you prepare the dry ingredients.
In a large mixing bowl, add flour, oats, baking soda and baking powder, cinnamon, brown sugar + chia seeds; stir to combine.
Puree raisins in soaking water. Add to dry ingredients along with rice milk, oil, vanilla and chocolate chips.
Scoop tablespoon-sized mounds of dough onto a cookie sheet. Bake 350 Degrees F for 10-15 minutes. They are done when slightly golden and firm to the touch.
As a side note, my kids love raisins but don’t like to encounter them in baked good, which is why I had the idea to puree them. I guess that makes me guilty of sneaking foods into other food. I know that’s a hot issue and I definitely get both sides of the argument. But I am wondering, do you ever do that? What foods have you been sneaky about? Or have you successfully introduced a whole food that you didn’t think would fly? Tell us all in the comments below!