Sunday, February 23, 2014

Flame Raisin Oatmeal Cookies

I am perpetually working on trying to make a healthy cookie.  You know, a cookie that you can eat for breakfast without feeling completely irresponsible, a cookie you can give to your neighbor's kids without triggering any hyper activity or a cookie you can bring to work without hearing "Why are you trying to ruin our diets, thank you!"

I thought it would be a good idea to start with ingredients that are in trail mix or granola; whole grains, dried fruits, nuts and seeds.  Of course you need the sugar element and the fat element and the flour element, but those elements are just where your cookie goes from healthy snack to snack attack.  So I subbed coconut oil for butter, barley malt syrup for most of the sugar and fermented some of the flour with sourdough starter.

But once I found Flame raisins at the health food store they became the reason d'etre for the whole shebang.  Flame raisins are bigger, sweeter and juicer than any other raisins I have ever tasted, and I'm a big fan of raisins.  There's a healthy dose of them in this cookie, along with sunflower seeds, goji berries and dark chocolate chips. Almost all of the ingredients are organic and the egg was one of those pasture-raised beauties with a dark orange yolk.  

I know the list of ingredients is as long as your arm.  And when I was putting them all together I really had my doubts.  And possibly even thought I was wasting some very good, and expensive stuff, on cookies that were going to taste like saw dust.  Happily that was not the case and the dear husband even ate two before they were cool and declared "they're really good, wait 'till you taste them!"

flame raisin oatmeal cookies

1/3 cup coconut oil
1/4 cup  barley malt syrup
1 tablespoon molasses 
2 tablespoons raw cane sugar
1 egg
1 cup sourdough starter
1/2 cup whole wheat pastry flour
1 cup oats
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sunflower seeds
1/2 cup flame raisins
2 tablespoons goji berries
1/2 cup dark chocolate chips 

In a small bowl whisk baking soda, salt and cinnamon into flour and set aside.  In a medium bowl blend together coconut oil, barley malt syrup, molasses and sugar.  Beat in egg.  Add flour mixture and sourdough starter and mix well.  Add the rest of the ingredients and mix well.  (If mixture looks runny refrigerate for 1/2 an hour.)

Preheat oven to 350 degrees.  Scoop cookies onto parchment lined sheet pans by tablespoonfuls.  Bake for 10-12 minutes or until cookies are golden.  Cool on wire rack.  Makes 18 cookies.

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