Blueberry Raisin Energy Cookies

 

I think we need to revolt against packaged desserts–who’s with me? Those sickly sweet, overly processed desserts have no place in our health-conscious diets anymore. Have you heard that Nabisco just came out with a watermelon-flavored Oreo? I haven’t actually looked at the nutrition label, but I’m betting they have zero watermelon in them. Why would you eat something with a shelf life longer than canned food when you could whip up a batch of my soft blueberry oatmeal raisin cookies? These cookies even have real fruit in them–actual raisins and blueberries.

 

Your family and coworkers will appreciate a more ‘back to nature’ dessert. Whole grains, fruit, nuts, and just a touch of honey make these cookies a healthier treat option. The dessert revolution starts with you!

 

**Update 7/17/13:  I feel the need to reiterate these are not your typical super sweet cookies. They are mildly sweet from the fruit and more reminiscent of a Clif bar. Eat them as a healthier lower-calorie carbohydrate snack, or for energy during a long activity!

 

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{Blueberry Raisin Energy Cookies}

A healthy and soft whole-grain cookie that won’t spike blood sugar like those overly processed store-bought cookies. The blueberries add nutrition & sweetness. It’s egg-free, dairy-free, and can be a vegan cookie (if you use maple syrup).

 

Servings: 24 (makes 2 dozen cookies)

 

Ingredients

2 flax eggs — How to make a flax egg

1 cup old fashioned oats

1 1/2 cups whole wheat flour

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 cup blueberries

1 1/4 cup raisins, divided

1/4 cup virgin unrefined coconut oil

1/4 cup honey, (or maple syrup for strict vegans)

1 tsp vanilla

1/2 cup unsalted cashews

 

Directions

1. Make flax eggs: Combine 2 Tbsp ground flax (I grind whole flax in my coffee grinder) with 6 Tbsp water. Refrigerate at least 15 minutes to allow mixture to gel–this will be your binder instead of eggs.

2. In a food processor blend oats until it resembles flour–some oat pieces are fine,

they add texture! Combine oat flour, whole wheat flour, salt, baking soda, and cinnamon in a bowl and mix together.

 3. In a food processor combine 1 cup raisins, blueberries, coconut oil, honey, vanilla, and cashews, and blend together until incorporated, you should still see some bits and pieces of raisins and nuts.

4. In a large bowl, combine wet and dry ingredients, and remaining 1/4 cup raisins, and mix until incorporated.

5. Divide dough into 24 balls, and flatten slightly on cookie sheet. Cookies will not spread out, but will rise just a little. Bake at 350 F for 12 minutes.

 

 

 

Nutrition info per serving:  102 cal, 3.5 g fat (2 g sat fat), 2 g pro, 17 g carb, 2 g fiber

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