Makes 1 dozen
These crowd-pleasing Oatmeal-Raisin Cookies are modernized by the addition of complex carbohydrates—in the forms of whole grain pastry flour and more natural sweeteners—in place of the simple carbohydrates from refined white flour and white sugar. A smaller amount of fat than usual comes from light walnut oil instead of butter.
3/4 cup oatmeal
3/4 cup whole wheat pastry flour, or part organic, unbleached white pastry flour; or Bob’s Red Mill Gluten-Free Baking Mix
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon unrefined sea salt
1/2 cup raisins (plump flame raisins preferred)
2 tablespoons light oil such as Spectrum walnut oil
6 tablespoons brown rice syrup, or part pure maple syrup
2 to 3 tablespoons water, or part orange, apple, or lemon juice; less for firmer cookies, more for softer cookies
1/2 teaspoon vanilla
1. Preheat oven to 350°. Line a baking sheet with parchment paper or brush with oil.
2. In a medium-large bowl, mix dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into dry.
3. Transfer heaping tablespoons of dough to baking sheet, leaving an inch of space in between cookies. With a fork, flatten batter somewhat, forming 3-inch rounds.
4. Bake cookies until edges and undersides are quite golden, 20 to 30 minutes, less time for softer cookies, more time for firmer cookies. For even browning, turn baking sheet after 12 minutes.
Orange-Ginger Oatmeal Crunch Cookies: Substitute for water the zest of half an orange and 2 tablespoons orange juice. Add 1 teaspoon fresh ginger, peeled and finely grated, and 2 tablespoons lightly toasted and chopped walnuts.
Oatmeal-Cherry-Chocolate Chip Cookies: Proceed as above, substituting ¼ cup each dried cherries, chopped, and chocolate chips for raisins. For the sweetener, include some maple syrup to balance the tartness of the cherries.
For 12 servings, per serving:
Calories: 137 Protein: 2gm Saturated Fat: 0.5gm Fiber: 1gm Carbohydrates: 22gm Fat: 5gm Cholesterol: 0 Sodium 43mg
Calories from Protein: 5% Calories from Fats: 33% Calories from Carbohydrates: 62%