When it comes to sweet treats I have this little problem. A problem otherwise known as no-self-control. Well, really it’s more like the lack of desire to control myself. I could control myself if I wanted to… ;). Whatever the case may be, it is the reason I rarely make cookies or any other such easy-to-eat-entirely-too-yummy food. Somehow if I make a batch of cookies they seem to magically make their way into my mouth until they are all gone – much to the dismay of my boys whose self-control is still subject to mommy-control. I suppose it really isn’t fair that they get just one cookie after dinner and I get 30 after they go to bed…
Still, once in a while even an otherwise healthy family needs a treat. Today I had an opportunity to make something to share with an awesome group of friends. Perfect chance to make something sweet! I really wanted a healthy chewy oatmeal raisin cookie, and thanks to a little inspiration from this recipe at oh she glows, I got just what I wanted. Gluten-free, dairy-free, egg-free, nut-free, soy-free, refined-sugar-free, oil-free healthy chewy oatmeal raisin cookies. There’s a mouthful. Especially with a mouthful of cookie. Yes, I’m eating another one. Or two. At 10:00pm. That awesome group of friends did not eat enough cookies and sent me home with a few leftovers. But unless they were lying, I think they liked them too :).
The secret ingredient? Roasted watermelon seeds. I’ve tried countless recipes that always turn out too dry, too crumbly, too moist, too cake like, too blah. And then I remembered the days before my youngest son with nut allergies came along. Healthy baking is an entirely different ball game when you can use nut flours. Maybe it’s due to the fat content of nuts that things just turn out more normal/yummy? But since I can’t use nuts around here anymore, I had to start exploring other options. I’ve used sunflower seeds in several recipes, and things usually turn out pretty good, but the flavor of sunflower seeds is very dominant, so unless a sunflower seed flavor is what you’re going for, it’s always a little disappointing. Enter roasted watermelon seeds, which have a very subtle flavor. Hello delicious healthy chewy oatmeal raisin cookies.
Here’s how it’s done. Heat the oven to 350F and line a baking sheet with parchment paper. In a food processor, combine watermelon seeds, 1 cup oats, flour, soda, and cinnamon and process until fairly well ground (about like graham cracker crumbs).
Dump dry ingredients in a mixing bowl and add the remaining 1 cup of oats and the raisins. Add wet ingredients and mix well. Try not to eat the batter.
Place small tablespoon sized balls on prepared baking sheet (I used a small cookie scoop). There is no need to press the cookies flat before baking, I tried it both ways, and found they flattened out perfectly on their own. Less labor intensive + chewy cookies = happy me.
Bake for 10 minutes. Slide cookies on parchment paper onto a cooling rack and let cool for a few minutes on the parchment paper before moving off the parchment paper straight onto the cooling rack.
Makes about 40 medium-sized cookies.
Remember to share :).
- 1¾ cups roasted watermelon seeds
- 2 cups regular oats, divided
- ¾ cup brown rice flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ⅔ cup raisins
- ½ cup honey
- ½ cup pure maple syrup
- 2 tsp vanilla
- Heat oven to 350F and line a baking sheet with parchment paper.
- In a food processor, combine watermelon seeds, 1 cup oats, flour, soda, and cinnamon and process until fairly well ground (about like graham cracker crumbs).
- Dump dry ingredients in a mixing bowl and add the remaining 1 cup of oats and the raisins.
- Add wet ingredients and mix well.
- Place small tablespoon sized balls on prepared baking sheet (I used a small cookie scoop).
- Bake for 10 minutes.
- Let cool for a few minutes on the parchment paper before moving to a cooling rack.
- Remember to share :).