Oatmeal-Raisin Cookies

Finally, an oatmeal cookie that is “soaked” for optimum nutrition and really tastes like an oatmeal cookie! (If you want to learn more about why it is important to “soak” grains, it is covered in lesson 3 of our free eCourse.)

I have to say these cookies are soooo good you will find it hard to eat just one or two. They are loved by bother children and adults alike.

  • 1 cup spelt flour
  • 2 cups rolled oats (not instant)
  • 3/4 cup butter or coconut oil, melted
  • 2 Tablespoons raw apple cider vinegar
  • 1 large egg
  • 1/2 cup dark brown molasses sugar
    OR dark muscovado sugar
  • 1/2 teaspoon unrefined sea salt (reduce to 1/4 tsp. if using salted butter)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup (packed) raisins, or more as desired
  • 1/4 cup chopped walnuts, if desired (I omitted this time and they were still great)

8 to 12 hours before you want to bake the cookies: Add flour and oats to a large mixing bowl, mix gently to combine. Drizzle melted butter and vinegar over top of oat-flour mixture; stir in until moistened throughout. (Note: mixture will be moistened, though not “wet”, and somewhat crumbly.) Cover bowl and set aside, at room temperature, for 8+ hours (up to 12).

Cookie baking day (8+ hours later): Preheat oven to 375F. Line a large baking sheet with parchment paper, set aside.

In a medium bowl, whisk together the egg, brown sugar, salt, cinnamon, and baking soda.

Add egg-sugar mixture to the bowl of “soaked” flour-oats. Stir in with a wooden spoon until thoroughly combined.

Fold in raisins and nuts (if using).

Scoop cookie dough onto prepared baking sheet in 1 Tbsp. sized mounds, place in oven. After 5 minutes of baking, flatten the cookies slightly using the back of a small spoon. Bake for about 5 minutes more, until edges are golden and the cookies firm up in the middle.

Immediately remove cookies  to a wire rack to cool.

Enjoy cookies slightly warm, or completely cooled, with a glass of cold milk…Yummm!

Makes about 40-cookies.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


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Comments

  1. I just made these and they are wonderful! I have been looking for a good soaked-cookie recipe because sprouted flour can get expensive… plus oatmeal cookies are one of my favorites!
    By the way, I used plain old whole wheat flour because we were tragically out of spelt and it worked just fine. And it wound up soaking for almost 24 hours… because I’m disorganized. ;)
    I linked this post to my “My Week on Wednesday…January 29″ post.
    Thanks for this! :)
    ~ Christine

  2. Hi. Have already put my mixture together to soak. From what I’ve read about phytic acid in oats, is 8-12 hours long enough soaking? Would it matter if I left it for 24hours?

  3. THANK YOU! I have been searching for a soaked, sprouted or sourdough cookie and this is IT! YUMMY! We omitted the cinnamon, nuts and raisins and added mini chocolate chips and it was so good too. We use palm sugar and it worked great, just in case anyone was wondering :)

  4. is it sufficient enough to soak the oats and flour in butter and vinegar to break down phytic acid? i thought flour had to be soaked in water vinegar or yogurt?

    thanks!

    • To break down the Phytic Acid all you need to do is create an acidic environment. Buttermilk, kefir, and yogurt are also “acidic” ingredients that can work with “soaking” to neutralize phytic acid… but those do not work in this recipe as it will give an “off” texture. So with this recipe, the vinegar (which is acidic) comes into play… it will neutralize the phytic acid and keep that “cookie” texture :)

  5. patriot1 says:

    This recipe looks yummy. I often buy sprouted oatmeal so I don’t have to soak it. Should I still soak the sprouted oats? Have you heard of To Your Health Sprouted Flour Co.? http://www.organicsproutedflour.net/ I buy my sprouted flour and oats from them. It’s great.

    • You do not need to soak the sprouted flour, as the sprouting process already neutralizes the phytic acid in the oats.

      Yes I am familiar with sprouted flour and To Your Health Sprouted Flour Co. but have not purchased from them personally.

  6. samaritz says:

    I says to soak the flour and oats. Is spelt a flour?

  7. We are newly gluten-free… What do you think of replacing the spelt with an alternative flour (almond, coconut)?

  8. LOVE your site–it’s helpful and I love the design. My question is can you substitute whey for the vinegar? Thanks!

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