Oatmeal raisin cookies are one of my favorite treats, and I can’t even count how many different versions I have made over the years. I always look for recipes that have a reasonable amount of sugar but still taste good, and also have ingredients that I feel good about serving to my kids.
This recipe from a beautiful cookbook by Amy Chaplin is just that – whole grain spelt flour, almond meal and oats, sweetened with maple syrup, and with a kick of my favorite spice – cardamom. One of my kids doesn’t care for cardamom, so I substituted cinnamon (and omitted orange zest) for it once and it worked like a charm, my daughter loved the more traditional flavor of oatmeal raisin cookies!
How to make Oatmeal Raisin Cookies with Pistachio and Cardamom
Recipe from At Home in the Whole Food Kitchen, by Amy Chaplin
Ingredients
2 cups regular rolled oats
1 cup whole spelt flour (I use VitaSpelt)
1 cup almond flour
1/2 teaspoon baking powder
1 teaspoon ground cardamom
8 tablespoons butter, melted or 1/2 cup coconut oil, melted
3/4 cup maple syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
Zest of one orange
1/2 cup unsulfured golden raisins
1 cup boiling water
3/4 cup toasted pistachios, roughly chopped
Instructions
Combine 2 cups oats, 1 cup spelt flour, 1 cup almond flour, 1/2 teaspoon baking powder and 1 teaspoon cardamom in a medium bowl.
In another bowl, combine 8 tablespoons melted butter or coconut oil, 3/4 cup maple syrup, 1 tablespoon vanilla, 1/4 teaspoon salt, and orange zest; whisk until emulsified.
Pour into dry ingredients and stir well; mixture will be very wet. Set aside for 15 minutes to allow batter to thicken.
Place 1/2 cup goldern raisins in a bowl, add 1 cup boiling water, and soak for 10 minutes. Pour through a strainer, set aside to drain.
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Add drained raisins and 3/4 cup toasted pistachios to cookies dough, mix until combined. Using a damp 1/4 cup measure, scoop cookie dough onto baking sheet, flatted slightly, and bake 15 minutes or until golden around edges. Using a spatula, very carefully (!) transfer cookies to a wire rack. They will firm up and strengthen when completely cool.
Store in an airtight container.
Oatmeal Raisin Cookies with Pistachio and Cardamom
Ingredients
- 2 cups regular rolled oats
- 1 cup whole spelt flour I use VitaSpelt
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cardamom
- 8 tablespoons butter melted or 1/2 cup coconut oil, melted
- 3/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Zest of one orange
- 1/2 cup unsulfured golden raisins
- 1 cup boiling water
- 3/4 cup toasted pistachios roughly chopped
Instructions
- Combine 2 cups oats, 1 cup spelt flour, 1 cup almond flour, 1/2 teaspoon baking powder and 1 teaspoon cardamom in a medium bowl.
- In another bowl, combine 8 tablespoons melted butter or coconut oil, 3/4 cup maple syrup, 1 tablespoon vanilla, 1/4 teaspoon salt, and orange zest; whisk until emulsified.
- Pour into dry ingredients and stir well; mixture will be very wet. Set aside for 15 minutes to allow batter to thicken.
- Place 1/2 cup goldern raisins in a bowl, add 1 cup boiling water, and soak for 10 minutes. Pour through a strainer, set aside to drain.
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Add drained raisins and 3/4 cup toasted pistachios to cookies dough, mix until combined. Using a damp 1/4 cup measure, scoop cookie dough onto baking sheet, flatted slightly, and bake 15 minutes or until golden around edges. Using a spatula, very carefully (!) transfer cookies to a wire rack. They will firm up and strengthen when completely cool.
- Store in an airtight container.
Notes
1 comment
I can read a recipe and know it is going to be good.
You amaze me with your reasoning, for choosing to do the different things in your recipes. Just wanted you to know I love your sight.