Perhaps the title of this post should be something more along the lines of “relatively good for you” cookies, because I’m not sure a cookie of any sort is always “good for you”. Let’s just say then, that if you have made a resolution to eat better in the coming year, these could be a little treat that would be acceptable.
Oatmeal cookie recipes are very forgiving when it comes to adapting a conventional recipe to make it healthier. They have a bit of spice to mask any unusual aftertaste if one is using a strong flavored sweetener, and the texture of the oatmeal allows for the use of grains that are not quite as refined.
For this recipe, I combined two less healthier favorites, used spelt flour instead of all purpose white, and substituted Rapidura for the sugars. The result, while maybe a bit crumbly, was quite nice. I ate an embarrassing amount of dough and then wolfed down four of the finished product when I cleaned up the kitchen.
Enjoy them with a nice glass of raw whole milk.
1 1/3 c of rapidura aka organic whole cane sugar; see resources below
1 c of butter, softened
1 t baking soda
1 t cinnamon
1 t allspice
1 t ground cloves
1/2 t ground ginger
1 t vanilla
1/2 t baking powder
1/2 t salt
2 large eggs
3 c oats (quick cooking or old fashioned; I prefer to use the old fashioned)
1 c spelt flour (whole wheat should work just as well if you’d rather)
1 c raisins
Heat oven to 375.
Beat all ingredients except oats, flour, and raisins in a large bowl with an electric mixer.
Stir in oats, flour, and raisins.
Drop dough by rounded tablespoonfuls about 2″ apart on an ungreased cookie sheet.
Bake for 9-11 minutes or until light brown. I like to underbake slightly, bring them out of the oven while still soft, and cool on the cookie sheet for about 4-5 minutes before removing to the cooling racks. I find this makes a softer cookie.
In my area this was available at Whole Foods but since we’ve moved Whole Foods is no longer within a reasonable distance. I’m considering buying in bulk from Amazon. I wouldn’t say this is an exact substitute for brown sugar, the texture is much more coarse, but it worked well as a substitute in this recipe.
This book is sort of hard to find (hence to homemade looking linkey) but it is an absolute must in my opinion for anyone who cooks extensively with grains. The most commonly used grains are listed according to chapter with a small history, recommendations on how to store and cook them, followed by some amazing recipes. Besides that the author had a folksey way of introducing each recipe that makes this a fun read. See if you can find an inexpensive used copy, or if perhaps your library has it.
Find this post and others like it linked to: Full Plate Thursday Simple Lives Thursday, The Homeacre Hop, Homestead Barn Hop, Mix it up Monday,Homemade Mondays,On the Menu Monday, The Backyard Farming Connection Hop Wildcrafting Wednesday