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Nothing beats the smell and taste of freshly baked cookies. Although I still consider cookies a treat, these cookies are healthier than the average oatmeal and raisin cookie without compromising on taste.

These cookies have the perfect combination of a soft and chewy centre with a crisp edge. It took quite a lot of experimentation to find this perfect balance. The key is to chill the dough before baking and not cook them for too long.

This recipe is gluten and dairy free, and the cane sugars in normal cookies have been replaced with coconut sugar and maple syrup.  

You can substitute the raisins for dried cranberries or cherries. Chocolate chips would work if you don't like dried fruit.

 

RECIPE (makes 15 cookies)

Ingredients:

5 oz old fashioned oats, divided evenly into two

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

2 oz coconut oil

1.5 oz coconut sugar

2.3 oz maple syrup

1 egg

1 tsp vanilla extract 

3.5 oz raisins

Extra 2.5 oz old fashioned oats

 

Method:

Preheat oven to 350F. Line a baking tray/ cookie sheet with parchment paper. (NB. Make sure that this tray can fit into your fridge)

Add 2.5 oz oats to the TMX bowl and grind 40 sec/ speed 10. Add the second lot of 2.5 oz oats, baking powder, baking soda, cinnamon and salt. Mix 10 sec/ reverse/ speed 2. Set aside.

Add the coconut oil to the TMX bowl. If your oil is not already melted, melt for 1 min/ 105F/ speed 1.5. Then add the coconut sugar, maple syrup, egg and vanilla extract. Mix 20 sec/ speed 4.

Add the dry ingredients back into the TMX bowl and mix 10 sec/ reverse/ speed 3. Scrape down the bowl. Add the raisins and the extra 2.5 oz oats and mix again 10 sec/ reverse/ speed 3. The dough will be very wet.

Scoop out 1 tablespoon of dough at a time and shape into a ball and place onto the prepared tray. The dough will spread whilst baking so don't flatten. Place the tray with the dough on it into the fridge for 10 minutes, then bake in preheated oven for 11-13 minutes. The cookies should still be soft when you remove them from the oven. They will crisp up as they cool. Let them cool slightly on the baking tray before transferring the cookies to a cooling rack. 

 

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