These delicious cookies have been the closest thing to a fresh-baked bakery cookie without all the guilt! Baked with healthy fat from coconut oil instead of butter, fiber from rolled oats and naturally sweetened with coconut palm sugar, you will not even notice these cookies can possibly be healthy!
I love to get a super crispy crunch on these cookies, so after I bake them (about 16-17 mins at 350°) I shut the oven off and let them sit inside the warm oven for a good 5 mins to set without overcooking. After, I take them out and let them rest on a cooling rack.
Enjoy these once cooled a touch and store leftovers in an airtight container in the counter for 2 days, or pop in the fridge for up to 5 days (if they last that long)!
Preheat oven to 350° and line a cookie sheet with parchment paper.
In a medium to large bowl, mix coconut oil and coconut palm sugar with a hand mixer until smooth.
Add remaining ingredients (except raisins) and blend until all well combined.
Add raisins to mixture and mix well with a spoon of spatula.
With a wet cookie or ice cream scooper, form balls and evenly lay across baking sheet. If the batter is not sticking together easily to form the cookies, place in the fridge for 5-10 mins to firm before scooping.
Bake about 16-17 minutes. Shut off the oven and leave inside an extra 5 minutes.
Remove from oven and cool on a wire baking rack. Allow to slightly cool and enjoy!
Serving Size 2
Servings 6
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