Healthy yet fulfilling, these oatmeal raisin pecan cookies combine the deep dark flavor of molasses with the sweet caramel taste of date paste to make the perfect oatmeal cookie.
I learned a valuable lesson this weekend when my computer froze and I lost a lot of my hard work for this blog, live what you preach. Don’t let stress take over and ruin all the hard work you’ve put into being healthy. I eat well, exercise and live a pretty well rounded happy life. Enter one super stressful instance, and just like that I feel awful. Forcing myself to take a step back and really think about it in a calm way was hard. Yes, I lost a ton of my hard work. But, it could have been worse, I could have lost something irreplaceable. I felt better after I began to rebuild everything again, I took action and came up with a plan of how I will do things different from here on out when it comes to how I save, backup and organize my work files. I actually really like my new plan and it is much more organized that what I was doing. It will take a lot of time to work backwards and reorganize it all but one small step at a time and eventually it will be done.
For now, I spent today working on these tasty treats for all of you! These oatmeal cookies are my kids new favorite. They have no refined sugar, so make a perfect treat to fulfill that sweet craving without compromising on food choices. I added a bit of molasses to give them that rich, almost chewy caramel type taste. Combined with the date paste I used as my main sweetener, these treats leave you with a rich and smooth feeling without the overpowering flavor of sugar . The pecans make a great complement to the taste, as do the subtle hints of raisin. They are easy to make and the dough can be frozen for later use. I like to freeze my dough in balls and bake a few at a time so that I can always enjoy that fresh baked cookie! These are a perfect addition to your Easter festivities, I bringing a batch to mine!
- 2 cups gluten free rolled oats
- 1 cup gluten free oat flour
- 1 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon Himalayan pink salt
- ¾ cup coconut oil
- 1 heaping cup date paste
- ¼ cup molasses
- 2 flax eggs 2 tablespoons ground flaxseed plus 6 tablespoons water
- 1 tablespoon vanilla extract
- 2 cups raisins
- 1 cup chopped pecans optional
Preheat oven to 350F (180C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
- Mix together the oats, flours, baking soda, cinnamon and salt and set aside.
- Beat together the coconut oil and date paste. Add molasses, flax eggs and vanilla extract. Keep beating until everything is combined well.
- Add in dry ingredients and mix. Add raisins and pecans if using. Mix until just combined.
- Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. Press down to slightly flatten the cookie.
Bake for 13-15 minutes or until golden brown. Cookies will harden a bit more as they cool.
- My date paste recipe may make a little over one cup, depending on how big your dates are. I use the whole thing in this cookie recipe.
- If you freeze the dough to bake later, make sure to completely defrost before baking.
- Regular oats and oat flour can also be used if you aren't concerned about gluten.