Walnut Raisin Oatmeal Cookies
Dairy-Free!
You won’t believe how delicious and filling these walnut raisin oatmeal dairy-free cookies are!
These Walnut Raisin Oatmeal Cookies are my husband’s favorite!
He has type 1 diabetes and he loves these. The first time I made these for him, he was shocked that his sugar did not skyrocket like other sweets. Oatmeal is known for helping regulate your blood sugar levels, so it’s no surprise! It contains a fiber called Beta-glucan that helps to prevent sharp increases in insulin and blood sugar levels after a meal(1), and can also be beneficial to your gut health. This recipe makes it even healthier by eliminating dairy, and substituting a plant-based butter. These also make a great on-the-go breakfast or snack!
Let’s begin!
Ingredients:
-
1/2 cup (1 stick) softened plant based butter (I used Country Crock Plant Butter with Olive Oil)
-
1/4 cup plus 2 tbsp packed light brown sugar
-
1/4 cup granulated sugar
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1 egg
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1/2 tsp Origine vanilla extract
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3/4 cup all-purpose flour (can substitute with almond or wheat flour also)
-
1/2 tsp baking soda
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1/2 tsp Origine ground cinnamon
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1/4 tsp salt
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1 1/2 cups old-fashioned whole grain oats
-
1/2 cup raisins
-
1/2 cup chopped walnuts (or your preferred nut, pecans are great also!)
How to make walnut raisin oatmeal cookes
Instructions:
Preheat oven to 350℉ / 175℃ and prepare baking sheet by lightly greasing with butter wrapper or Crisco.
In a small bowl with whisk, mix flour, baking soda, cinnamon and salt together and set aside.
In a large mixing bowl, cream butter and both sugars with an electric mixer (although I have mixed by hand before and makes a great arm workout!)
Add egg and vanilla, beating well.
Next, add flour mixture and combine until well mixed.
Fold in the oats, raisins, and nuts until evenly mixed.
Scoop rounded tablespoon size dough onto greased baking sheet.
I like to slightly press down the center of each one with a greased end of drinking glass (or a couple fingers) to ensure even baking before putting in oven.
Bake 10-12 minutes or until slightly browned around the edges. (They will continue to bake a little after removing from oven.)
Cool one minute on pan, then transfer to cooling rack or waxed paper….or, eat some while they are still warm! 😋
Enjoy!
💜Julie
Dairy-free Walnut Raisin Cookies
Ingredients
- 1/2 cup softened plant butter I use Country Crock with Olive Oil
- 1/4 cup plus 2 tbsp packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup all-purpose flour can also use almond or wheat as a substitute
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups old-fashioned whole grain oats
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Preheat Oven to 350℉ / 175℃.
- Prepare baking sheet by lightly greasing with butter wrapper or Crisco.
- In a small bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream butter and both sugars together with an electric mixer, or by hand, mixing well.
- Add egg and vanilla, mixing well.
- Next, add flour mixture and combine until well mixed.
- Fold in oats, raisins, and nuts until evenly distributed.
- Scoop rounded tablespoon sized dough onto greased baking sheet.
- Slightly press each one down in the center top, for even baking.
- Bake 10-12 minutes or until slightly golden browned around the edges.
- Cool for one minute on pan, then transfer to cooling rack or waxed paper.
- ENJOY!
Dairy-free Walnut Raisin Cookies
Ingredients
Instructions
- Preheat Oven to 350℉ / 175℃.
- Prepare baking sheet by lightly greasing with butter wrapper or Crisco.
- In a small bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream butter and both sugars together with an electric mixer, or by hand, mixing well.
- Add egg and vanilla, mixing well.
- Next, add flour mixture and combine until well mixed.
- Fold in oats, raisins, and nuts until evenly distributed.
- Scoop rounded tablespoon sized dough onto greased baking sheet.
- Slightly press each one down in the center top, for even baking.
- Bake 10-12 minutes or until slightly golden browned around the edges.
- Cool for one minute on pan, then transfer to cooling rack or waxed paper.
- ENJOY!
Notes
You can substitute wheat flour for a healthier option. (Equal measurement substitutions)
You can substitute nut variety used for your preference. (Pecans are great also!)
Hi Julie !
I was determined to make these cookies by myself today! And I almost
completed the task. Dawn had to help me with our difficult oven! Probably
due to the fact it was my first attempt of using it. Your receipe was easy to
follow and they turned out "GREAT"! Dawn said i did well enough that I
could now go for the Brownie Cake. I’ll let you know next Sunday how it
turns out.
Mike
Haha….that’s so great Mike! It’s Kevin’s favorite cookie and always a healthier option that is still DELICIOUS and easy to make (once you learn the oven, lol…love that story!) Let me know if you master the brownie cake for Dawn!❤ Thanks so much for the feedback, Julie