Spicy Oatmeal Raisin Cookies
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
12 small cookies
ingredients
- 3 cups rolled oats
- 1 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1⁄2 teaspoon dried cardamom
- 1⁄2 teaspoon pepper
- 1 dash cayenne pepper
- 1 banana, mashed
- 1⁄2 cup dry sweetener
- 2 tablespoons oil
- 1 cup sour soymilk (soy milk + 1 tsp vinegar)
- 3⁄4 cup raisins
- 1⁄2 cup chocolate or 1/2 cup carob chips (optional)
directions
- Preheat oven to 375 degreed F.
- In a large bowl, stir together the oat flakes, flour, salt, baking soda, cinnamon, nutmeg, ginger, cumin, cardamom, pepper, and cayenne.
- Add the mashed banana, sweetener, oil, sour milk, raisins, and chocolate chips to the oat mixture and mix together gently until just mixed.
- Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 8-10 minutes.
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Reviews
-
Delicious unusual spice blend! I baked mines for 10 minutes and they were not as chewy as I would have liked, so next time I'll take them out after 8 minutes. I got 12 BIG cookies with this recipe. I think tablespoon-sized portions of dough should yield around 25 cookies. I skipped the chocolate chips but doubled the sweetener (major sugar craving...) and liked them a lot this way. Good healthy cookie. Thanks for posting!
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The flavor of these cookies is wonderful. But I did leave out the pepper, cayene, vinegar and chocolate chips. I used a mixture of sugar and splenda sweetner and used margarine instead of oil. My cookies were mounds, next time I will flaten with a glass or fork tines. I was worried about using the cumin, but with all the other spices it blended in beautifully. Thanks for another way to use my soy milk. I really enjoyed this cookie and it was very easy to make.
Tweaks
-
The flavor of these cookies is wonderful. But I did leave out the pepper, cayene, vinegar and chocolate chips. I used a mixture of sugar and splenda sweetner and used margarine instead of oil. My cookies were mounds, next time I will flaten with a glass or fork tines. I was worried about using the cumin, but with all the other spices it blended in beautifully. Thanks for another way to use my soy milk. I really enjoyed this cookie and it was very easy to make.
RECIPE SUBMITTED BY
mielhollinger
United States