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Oatmeal Raisin Cookies [Food Processor Attachment]
A recipe that removes the brown and granulated sugar components, replacing them with date syrup for a healthier version.
This is for the Food Processor Attachment only
Ingredients
- 2 cups (160 g) rolled oats
- ½ cup (90 g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (150 g) dark raisins
- ¼ cup (45 g) flax seed
- ½ cup (110 g) vegan margarine, room temperature (plant-based preferred)
- ¾ cup (180 ml) date syrup
- 1 egg [or egg substitute]
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Place oats, flour, baking powder, dark raisins, and flax seed in a medium bowl and stir to incorporate.
- Fit the Food Processor with the Multi-Use Blade. Place margarine, date syrup, egg, cinnamon, ginger, and vanilla and secure the lid.
- Start the machine and process for 45 seconds
- Once completely stopped, remove the lid and add the oat flour mixture to the Food Processing Work Bowl. Pulse 6-8 times to incorporate the remaining ingredients together.
- Scoop onto parchment lined sheet trays in 1/4 cup scoops. Chill for 30 minutes to 1 hour.
- In preheated oven, bake chilled cookies for approximately 18 minutes. Let cool slightly and move to a wire rack to completely cool before serving.
Chef's Notes
- Cookies come out a darker color due to the date syrup. "Flax egg" or other egg alternative can be substituted for the 1 egg to make this recipe completely vegan.