I feel kinda bad for oatmeal raisin cookies… they are kind of like the kid who gets picked last for dodgeball. I always see people swerving to avoid oatmeal cookies at all costs, but come on, they are not that bad… Yes of course we can all agree that a chewy chocolate chip cookie is way more exciting than some of its competitive brothers, but I want you to give these a chance.
I was inspired by Christina Tosi, who is the founder of the Momofuko Milk bar, and famous for her various cookies. One of her cookies is called: “The Compost Cookie” and is especially popular for its various add ins, and delicious taste. The Compost Cookie however, is still a bit on the unhealthy side, so I decided that I would create my own, but just a tad healthier.
I was inspired by the original oatmeal cookie, which contains…you guessed it oatmeal and raisins, but I thought it would be cool if I added in almonds, cranberries and dark chocolate for a richer taste.
I also wanted them to be wheat free, (white) sugar free and dairy free. They still tasted pretty good in my opinion.
The batter is simply oats, eggs, almond milk, olive oil, banana
The “dumpster” part of the cookie. Raisins, cranberries, 85% chocolate and almonds
Mix it all up!
Place cookies on sheet, and give them a helping hand with a sweet press to allow them to look like cookies and not balls of dough 🙂
Finished product!
Recipe:
2 EGGS
1 CUP MILK OF YOUR CHOICE
1 BANANA
300 GR. OATS
1/3 CUP OLIVE OIL
PINCH OF COCONUT SUGAR OR HONEY
CHOCOLATE
RAISINS
CRANBERRIES
ALMONDS
- BAKE AT 185*C FOR 13 MINUTES
WATCH HOW ITS DONE ON MY YOUTUBE CHANNEL:
AMALIE FRIJS
Eat Clean With Amalie 