Oatmeal Raisin Cookie Stuff

17 Oct

I’m on a “cookie stuff” binge. Partially because it’s a simple and unprocessed way for me to get something sweet onto my tastebuds. And partially because I enjoy the challenge of transforming what would traditionally be made up of processed flours, sugars and fats, into something made up of whole grains, natural sweeteners, and no fats.

We celebrated a violinist’s 100th birthday in orchestra last night (how inspiring!), and treats flowed freely within the 120-person ensemble. I stayed strong, resisted the processed, albeit sweet-smelling, desserts, and sipped on my blueberry tea, knowing that I could make this upon returning home. And that’s what I did – and still satisfied my sweet tooth!

This is a variation on the “cookie stuff” I’ve posted about earlier in the month – a chocolate version and a peanut butter version. So here’s another flavor to add to your I-need-sweets-NOW arsenal.

Oatmeal Raisin Cookie Stuff 

Serves 2 (Or 1, I won’t judge)

  • 1/3 C ground oats (about 1/2 C whole oats ground up)
  • 1/2 C whole oats
  • 2 tbsp whole wheat flour
  • 1/4 tsp baking soda
  • 2 tbsp maple syrup
  • a few grinds of sea salt
  • 1 tsp cinnamon
  • dash of nutmeg
  • 2 tbsp real maple syrup
  • 1 tbsp sun butter (or other nut butter)
  • 3 tbsp skim or nondairy milk (might need more)

Preheat oven to 375. Grease a TWO small ramekin dishes. Or one slightly larger one.

Grind oats in a food processor. Transfer to a medium bowl and mix together with whole oats, flour, soda, salt, cinnamon and nutmeg. Stir well.

Stir in sweetener, nut butter and milk until well combined. If it’s too dry, add some more milk. It should have the consistency of wet cookie dough.

Divide in two and transfer to greased dishes. Bake for 9 minutes.

Remove from oven and allow to cool at least 5 minutes before you dig in. Prepare yourself for a soft, chewy dessert that tastes just like a less-healthy oatmeal raisin cookie.

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