Healthy Oat & Craisin Cookies

This recipe is heaps healthier than your average choc chip cookie!

I recently went to Gilmore’s and got a 1kg bag of crasins (YUM) and have been looking for an excuse to use them, I also have a huge amount of rolled oats lying around as during winter we love porridge in the mornings. I found an excellent recipe on pinterest –

2 Tbs. flaxseed meal (I used almond meal – an excellent alternative to eggs in baking)
1 cup oat flour (I used wholewheat)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
2 Tbs. vegan margarine, softened (I used olivani)
½ cup light brown sugar
¼ cup sugar
¼ cup applesauce or prune purée (I used apple sauce – a really good alternative for fats like butter and adds sweetness)
1 tsp. vanilla extract
1 ½ cups old-fashioned oats (I used standard rolled oats)
½ cup raisins or dried cranberries (I used craisins)
Icing (I eliminated this alltogether – no need for it, they were yummy enough on their own)
¾ cup confectioners’ sugar
2 Tbs. lemon juice

To make Cookies:

1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.

2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture with spatula or wooden spoon. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.

3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.

Meanwhile, to make Icing:

4. Whisk together confectioners’ sugar and lemon juice in small bowl until smooth; Icing should be thick, but spreadable. Gently brush Icing on hot cookies with pastry brush. Cool 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container.

It made 24 decent sized cookies that were delicious & healthy.

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