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November 2, 2012

Thin & Chewy Oatmeal Raisin Walnut Cookies

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I'm still on my quest for a healthy, thick and chewy Oatmeal Raisin Cookie recipe, but on that quest, I made this amazing recipe.  Thin, yet chewy cookies that were adored by all.

My family was amazed and had a hard time believing these cookies were free of butter and cups and cups of brown sugar.  My father even brought some to work for his coworkers which were [obviously] gobbled up within minutes  ;)

Don't be fooled by the healthy ingredient list, these cookies taste beyond unhealthy... they taste like they're from a bakery... they taste like they're packed with butter and sugar... they taste like sin.  They seem way too good to be true, like, "No waaaayy this can be good for me!"

But it is.  Pinch yourself.

These cookies are perfectly sweet, decadently moist and buttery rich, with the perfect amount of chew to satisfy your cookie cravings.

Thin and Chewy Oatmeal Raisin Walnut Cookies:  [eggless, low sugar, vegan]
(makes ~21 cookies)

   6 tbs Unsweetened Almond Milk
   20g (3 tbs) Ground Flaxseed
   144g (1/2 cup + 1 tbs) Raw Walnut Butter
   42g (2 tbs) Pure Maple Syrup
   14g (1 tbs) Coconut Oil, liquid
   2 tsp Vanilla Extract
   1/4 tsp Maple Flavor (optional)
   192g (1 cup) Granulated Sweetener (I used 1/4c sucanat, the rest erythritol)
   144g (1+1/2 cups) Old Fashioned Rolled Oats
   45g (1/4 cup + 2 tbs) Whole Wheat Pastry Flour
   1 tsp Cinnamon
   1/2 tsp Baking Powder
   1/2 tsp Baking Soda
   1/4 tsp Salt
   3/4 cup Raisins

1.  Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
2.  In a small microwave-safe bowl, microwave the almond milk for 25 seconds, or until warm.  Stir in the flax and set aside to gel up.
3.  In a large bowl, stir together the walnut butter, maple syrup, coconut oil, vanilla, maple flavor and dry sweetener.
4.  In a small bowl, stir together the oats, flour, cinnamon, baking powder, baking soda and salt.
5.  Stir the flax gel into the wet ingredients.  Fold the dry into the wet.  Fold in the raisins.
6.  Scoop the dough with a cookie scoop and place cookies 3" apart on the cookie sheet.  Bake for ~12 minutes, or until edges are golden brown.  Carefully transfer parchment paper onto a cooling rack (cookies will be soft right now) and let cool completely before touching!

Oh, and did I tell you this cookie dough is eggless?

Hint:  it's safe to eat raw!!  ;)


  1. These look soooo chewy! I like the fact that they contain a low amount of flour so I bet they would be really simple to make gluten free too!

    1. I made these cookies with brown rice flour instead of WW and while they baked just fine, they were extremely delicate. If you use a GF flour maybe try adding 1/2 tsp xanthan gum or another binding agent :) good luck!

  2. Yummy! Those look and sound good! =)


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