[Disclosure]: “By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Truth time: the first time I attempted to make these cookies, I totally forgot I had them in the oven until I smelled a lovely wafting burning scent making its way into my shower, approximately 45 minutes later. As I was shampooing my dreadlocks, I wondered what smelled like burning. Couldn’t figure it out. Continued to take my leisurely shower.
Then, halfway through my conditioning routine, I remembered: THE COOKIES! THE RAISIN CINNAMON ROLL COOKIES! That was what was burning. Oops.
So yes, my first batch was totally, shall we say crispy, but burning the first batch gave me an opportunity to bake again and eat more cookie dough. So I guess I can’t even be that mad about the whole situation. Because who doesn’t love more cookie dough to eat? No one, that’s who.
These cookies are a play on oatmeal raisin cookies. Which I love dearly and think are terribly neglected and underrated. Yes, I love chocolate and chocolate chips. But there is also something about an oatmeal raisin cookie that I simply adore. Squishy sweet raisins and soft and chewy oats. It pleases every square centimeter of my textural-contrast-loving-mouth.
So when presented with a Recipe Redux challenge to make something naturally sweet using California Raisins, I instantly thought of oatmeal raisin cookies. Being me, I wanted to give them a twist and had happened to see many drool-worthy pictures of cinnamon rolls on Instagram that morning, sparking an idea to make a rolled-up-log of cinnamon roll cookies, slice them, and make cookies that are sort-of look like cinnamon rolls.
The California Raisins add such a wonderful juiciness and natural sweetness that the cookie dough truly doesn’t need much sugar. The dough itself is quite good with almond butter or coconut oil (I made them both ways, and loved them both) and full of oaty goodness to fuel you up and provide plenty of mouthfeel. These cookies feel satisfying, not junky, and are the perfect little treat as an afternoon pick-me-up, dessert, or even breakfast. Also, they’re pretty fun to make, and a unique little twist if you feel like mixin’ up your routine of traditional oatmeal raisin cookies. They are also vegan, gluten-free, far less sugary and more nutritious than your average cookie, full of fiber, potassium, and iron courtesy of the California Raisins. Extra bonus: raisins are cheap, and you know how I love a deal. These cookies also have some quality healthy fats, and a substantial dose of one of the most important nutrients: Vitamin Y (yum).
That may have been my worst joke yet, so I’m going to sign off now. Have a lovely day and make some cookies, and may you remember their presence in the oven before filling the house with the scent of burning carbs. Peace, love, and raisins, from your friend at kbaked.com.
Prep Time: 2 hours (includes chilling dough)
Cook Time: 12-15 minutes
Yields 16-20 cookies
Ingredients – Cookies:
- 1 1/4 cups oat flour (can make using 1 1/4 cup rolled oats processed into a flour in food processor or blender)
- 1 1/4 cup rolled oats
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup almond butter, peanut butter, coconut oil, or nondairy butter spread or butter
- 1/3 cup brown sugar
- 1/2 cup (or one single-serve) unsweetened applesauce
- 1/4 cup almond milk or other non-dairy milk
Ingredients – Filling:
- 2-3 tablespoons coconut oil or butter, melted
- 1/4 cup granulated sugar
- 2 tablespoons cinnamon
- 1/2 cup California raisins
1.In a large bowl, combine oat flour, cinnamon, nutmeg, baking soda and salt. Mix well. Add almond butter or coconut oil, brown sugar, and applesauce, almond milk and mix again. Add rolled oats and mix until a soft dough forms.
2.Roll dough into a large bowl and chill until firm in the refrigerator, about an hour. You can speed this up by putting the dough in the freezer if you’d like.
3.On a clean surface, roll dough into a large rectangle using a rolling pin.
4. Melt coconut oil or butter in a small microwave safe dish. In another small bowl, combine cinnamon and granulated sugar. Brush the dough rectangle with melted coconut oil.
5.Cover dough with cinnamon and sugar mix.
6.Cover the cinnamon and sugar layer with raisins.
7.Roll the dough from one end of the rectangle to the other into a large log.
8.Chill the log until firm, another 20-30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
9.Slice dough into 1/3 inch thick slices and place on a baking sheet. Place cookies in the oven for 12-14 minutes, until golden brown and puffy.
For more recipes made with California Raisins, click around below !