- 1½ cups rolled oats, uncooked
- ¾ cup all purpose flour*
- ¼ cup plus 2 tablespoons whole wheat flour*
- 1 teaspoon baking powder (double acting is best)
- 1 egg
- ¼ cup maple syrup
- ¼ cup cane sugar**
- 1 teaspoon molasses (optional but makes it more chewy)
- 1 tablespoon vanilla extract, only the real stuff please
- 2 tablespoons neutral oil, I used coconut
- ½ cup unsweetened applesauce
- 1 unpacked cup raisins***
- Preheat to 350Â°F or 175Â°C.
- This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
- Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
- Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
- Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
* : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me.
** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses.
*** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!