So I made these frigging delicious, buttery, salty sweet oatmeal raisin coconut sugar cookies the other day and I wanted to share the recipe with you guys – and then I started photographing them and thought, “oh man, these cookies look exactly like dried up puffy faced oatmeal turds.” I was messing around with the ingredients in pretty piles, trying to make these oatmeal turds look minutely interesting and mouth-wateringly appealing. Then my little man and his mini hands came cruising into the scene. Clambering up onto the chair, deep-leaning for the far reach. Next thing you know he is up on the table munching the raisins, swirling his little hands in the oatmeal pile and taking bites out of each cookie. Cool moves, guy.
I so didn’t succeed in my artsy fartsy food photography ding dong fancy piles of ingredients shots. But I did keep snapping and managed to capture my sweet little curious child innocently munch his way through all my props, telling me “ray-nuns, ray-nuns!” T does love a good raisin snack-attack. Nature’s candy!!
You’ll just have to trust me on this one – I blazed through probably five of these cookies in a sitting. Not the coolest move I’ve ever made but they were really addictive! Not too sweet, with a molasses-y brown-sugar-like flavour from the coconut sugar and balanced with sea salt. I could go for another one (or five) right about now… aiyahhh.
Oatmeal Raisin Coconut Sugar Cookies
For the cookies
- 1 cup unsalted butter
- 1½ cups coconut sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups whole spelt flour
- 1 ½ cups quick oats
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- 1½ cups organic raisins
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, cream the butter and coconut sugar on high speed until light and fluffy, about two minutes.
- With the mixer on low, add the egg and pure vanilla extract, scraping sides of bowl. Increase speed to high for one minute.
- In a medium bowl, sift together the spelt flour, oats, salt and baking powder.
- With the mixer on low, add the flour mixture into the butter and sugar mixture, mixing until combined.
- Add the raisins, mixing until combined.
- Using a retractable ice cream scoop or clean hands, dole out cookie dough onto the baking sheets, evenly spaced, 12 per sheet.
- Bake for 10-12 minutes until cookies lightly browned on the bottom. Remove from oven and cool on wire racks.