Oat and Raisin Honey Cookies

Chef Davis

(yield: about 3 dozen)

  • 1 cup oat flour (1 cups rolled oats run through the blender of food processor for about 2-3 minutes)
  • 2 cups crisp rice cereal (like rice krispies or an organic brown rice version)
  • 1 cup rolled oats
  • tsp baking powder
  • tsp cream of tartar
  • 2 tsp cinnamon
  • 1 tsp ground ginger (optional)
  • cup honey
  • cup unsweetened apple sauce
  • 1 tsp vanilla extract
  • cup raisins (dark or golden)

Preheat oven to 350 F. In a large bowl, combine the oat flour, cereal, rolled oats, baking soda, cream of tartar, cinnamon, and ginger. Mix to combine well. Set aside. In a heavy-bottom saucepan, or in a large bowl in the microwave, heat the honey until it thins out.

Remove from heat and stir in the applesauce, vanilla extract and raisins. Then, gently stir in the oat-cereal mixture. Drop the mixture onto a lightly greased (non-stick spray) cookie sheet (or a non-stick cookie sheet if available). Bake approximately 10-12 minutes. Cookies will appear undercooked, but continue to firm up as they cool. Let stand on sheet for a few minutes before removing.

Serving size: 3 cookies. (calories: about 190, protein: about 3 grams, fat: about 1 gram)

  • Non-dairy
  • Wheat-free
  • No refined sugars (if made with organic cereal)
  • Can substitute other chopped dried fruit for raisins
  • High in fiber, good source of iron

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