Hey y’all! I’m currently taking maternity leave from blogging but do have a few posts lined up for you to enjoy. I’ll be back soon! p.s. You can follow along on instagram since these days it’s easier to keep up there.
These days, I’ve been reaching for easy and quick snacks. I know cookies are not the smartest snacking choice and often times I give them the side eye as I reach instead for my cottage cheese or yogurt.
But my sweet tooth has to be satisfied every so often and when fruit just doesn’t cut it (although it usually does) sometimes I just want a darn cookie already.
My mom and I made a variation of these cookies to give my labor & delivery nurses a few weeks ago. True story: my mom baked a lot of delicious treats while she was here and we definitely ate them all in 2 weeks time. Also, we completely forgot the cookies at home when we left for the hospital so a few nurses (and my main L&D nurse) never had a chance to try them – oops!
Did you know that oatmeal is great for lactating women? No, they won’t make you spontaneous lactate if you eat them, as I told my inquiring husband. And these cookies have pecans and flaxseed and coconut oil, so they’re a total health food! Winning.
There isn’t a lot more to be said about these cookies other than you should make them as soon as humanly possible. You’re welcome.
Oatmeal Pecan Raisin Cookies
2 1/2 cups white whole wheat flour
1/2 cup raisins
1/2 cup chopped pecans
1 1/2 cups old fashioned oats
2 tbsp ground flaxseed
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp kosher salt
1 cup coconut oil
1/4 cup agave nectar
1 1/2 cups light brown sugar
2 large eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
1. Preheat oven to 350F. Line baking sheet with parchment paper or Silpat.
2. Whisk together flour, oats, flaxseed, baking powder, baking soda, spices and salt.
3. In a separate bowl, use a hand mixer to combine the oil, agave and sugar. Beat in eggs one at a time. Add extracts.
4. Slowly add dry mixture to wet, beating until just combined.
5. Fold in the raisins and pecans.
6. The batter will be somewhat sticky so place in the refrigerator for about 10 minutes or until dough is manageable.
7. Roll into 1 inch balls and place 2 inches apart on baking sheet.
8. Bake at 350F for 8-9 minutes. (The cookies are perfectly soft at 8 minutes in my oven, so just go by what you prefer.)
9. Let cookies cool on baking sheet for 2 minutes before removing and placing on wire rack.
10. Cookies stay fresh and soft stored in an airtight container or Ziploc bag for up to 1 week. Can also be stored in a freezer safe container.
*I know my photos are stellar (not really!) but my good camera is still out of commission. The cookies are still delicious, bad photos aside.