Oatmeal and raisin cookies (with gluten-free and vegan option!)
Updated: Nov 21, 2020
Any oatmeal lover here? Me me me me!!!! I love oatmeal in any form, be it simple oatmeal porridge cooked in milk or oats curd rice (yeah, that's a thing and that thing is Heavenly ❤) or oats upma or oats granola or... you get the drift 😁 and Tiny has taken after me when it comes to loving oatmeal - the kid loves it to bits. So I wanted to try oatmeal cookies and boy, how we love it!! I have always detested the oats cookies available in the market because somehow they lacked the oats component (ironic, but true) and needless to mention has a lot of added sugars and other stuffs that we steer clear of. But this recipe really blew my mind (not exaggerating!!) And mind you, these are not chewy cookies - they are very crispy because of the meager use of binding agents. The clear leader of the recipe is oatmeal, so all you get in every bite is that.
Use rolled oats. Instant cooking oats are neither healthy, nor tasty. You can read up about the different types of oats and their benefits, if you wish to.
Once the regular version came out beautifully, I wanted to try out a gluten-free and vegan version of it too and the result was surprising!
Measuring cup used - standard 1 cup = 240 ml
Yields 7 cookies
For regular cookies Gluten-free & vegan
Rolled oats 1 cup
Whole wheat flour 5 tbsp Oats flour
Melted ghee/butter at room temperature 4 tbsp Olive oil
Brown sugar/jaggery 4 tbsp
Raisins 4 tbsp
Baking soda 1/4th tsp
Milk 1-2 tbsp Any plant milk
Vanilla extract 1/8th tsp
Line your baking tray with baking paper and pre-heat the oven at 180 degree celcius for at least 10 minutes.
This is a no-fuss method. Just put together all ingredients in a bowl, except milk. Give it good mix. The mixture will seem very dry at this point and will not come together. Now add 1 tbsp milk, just so you can form lumps of the mixture (the mixture will still be dry, but don't worry, that's how it's supposed to be). Add another tbsp only if needed. Using a large spoon or ice-cream scoop, scoop out the mixture and place it on the baking tray lined with baking paper.
If you are using your hand, just grease it with little ghee/oil so the mixture doesn't stick. Bake the cookies in the pre-heated oven for 20 minutes at 180 degree celcius. Let it cool completely inside the oven. I left the cookies in the oven overnight after turning it off. once the cookies cool down completely, you will have beautifully crunchy oatmeal and raisin cookies ready to be dunked in cold milk!
You can replace raisins with chopped prunes or cranberries or dehydrated cherries.
Brown sugar can be replaced with powdered jaggery.
Vanilla extract can be replaced with cinnamon powder.