Everyone loves cookies, right? Among the many varieties of cookies are oatmeal raisin cookies, that are healthy, filling and of course, delicious. There’s a variety of flavors and textures in these cookies. The sweetness of the raisins, the filling oats and the slightly sweet dough, with a crunch and a softness from the raisins, makes these cookies an absolutely delightful eating experience. These cookies can be enjoyed as a healthy breakfast, an afternoon snack or as an after dinner dessert. They can also be enjoyed hot, fresh out of the oven, for those who just can't be bothered to wait longer. After all, they are delicious. And you shouldn't have to miss out on them just because you don't eat eggs. So here’s a detailed guide to making eggless oatmeal raisin cookies. Simply follow these steps and enjoy your cookies with milk. Here’s a quick dessert recipe:
Ingredients:
- 90 gm Instant Oats
- 120 gm Whole Wheat Flour
- 1 tsp Cinnamon Powder
- 1 tsp Baking Soda
- 75 gm Raisins
- 135 gm Brown Sugar
- 100 gm Unsalted Butter
- 1 tbsp Flax Seed Powder
- 60 ml Warm water
Directions:
- Preheat the oven to 350°F or 177°9C.
- Line a baking tray with butter or parchment paper. Set aside.
- In a bowl, add the flax seed powder. Then add warm water and mix well, until thoroughly mixed. Set aside so it can thicken.
- In another bowl, add the butter and brown sugar. Beat with a handheld mixer or a stand mixer with a paddle attachment. Beat until the sugar is completely dissolved. Keep whipping till it turns into a creamy mixture.
- Now add the flax seed mixture to the butter mixture and whip until creamy.
- Next, add the flour, baking soda, cinnamon powder and beat until mixed.
- Then add the oats and raisins and fold them in, making sure they are thoroughly incorporated.
- Divide the dough into small balls, using a spoon or ice cream scoop. Place each ball on the prepared tray and flatten slightly using the back of a spoon or the flat of your palm.
- Bake for about 15 minutes. The exact time will depend on the machine you're using. You’ll know they are done when the edges of the cookies are golden brown.
- Once done, remove from the oven and place on a wire rack to cool.
- Serve with cold milk.
- Store leftover cookies in an airtight container at room temperature for a week.
Notes, tips and tricks:
- Cookies can be stored in the freezer, but we recommend that if you're making it for a longer time, store the cookie dough in the freezer. It will be good for three months. You can remove a little bit each day and bake 1-2 cookies, or as you prefer. It's better to bake them instead of storing the baked cookies in the freezer. It will be a real hassle to thaw and warm the baked cookies, and they will lose some structure and taste.
- Make sure that the butter you’re using is soft. If it's cold it will be hard and not mix in properly, and the mixture will be lumpy. And if you melt the butter, it will be liquid and the resultant batter will be too runny. So the butter needs to sit at room temperature and naturally soften. Give this step some time. And make sure it's at the right temperature, so that it incorporates evenly with the rest of the dough.
- If you don't have instant oats you can also use quick cooking oats.
- If needed, the whole wheat flour can be substituted with the all purpose flour. Either ingredient needs to be sifted through so that it mixes evenly and does not clump.
- The flax seed powder acts as a replacement to the eggs. It gives the dough structure and firmness. So don't skip out on this step.
- For a healthier version, replace the brown sugar with jaggery. It should be crumbly and should be mixed properly or the texture of the final cookies will be off.
- The cookies can be topped with chocolate or caramel sauce, or decorated with whipped cream. They can be broken up and crumbled onto a scoop of vanilla ice cream. Or they can be dunked in hot or cold milk and enjoyed.