Naturally Sweetened Oatmeal Raisin and Almond Butter Cookies

I have been searching for a homemade granola bar that my kids can take to school that won’t melt when not refrigerated and that taste great, even for a kid. These cookies have been a hit in place of granola type bars and they have also been a hit as an after school cookie and treat! These are adapted from therealfooddieticians.com and were actually gluten-free oatmeal raisin cookies. However, when I switched out the flour to a sprouted whole wheat flour, changed the sugar to an organic unrefined cane sugar, added cinnamon raisin almond butter (made with soaked and dehydrated almonds), and used sprouted oats, I think I have the makings of a pretty healthy cookie! I hope your whole family enjoys these and don’t realize they are healthy!

Sprouted Oatmeal Raisin and Almond Butter Cookies

Ingredients (Makes about 30 cookies)

• 1 egg
• 1/2 cup plus 2 tablespoons salted, sweet cream butter, slightly melted or softened
• 1 tablespoon whole milk
• 3/4 cup unrefined cane sugar (Panela or Rapadura are good options)
• 1 teaspoon pure vanilla extract
• 2 cups sprouted, rolled oats (you can use old fashioned oats here too)
• 1/4 cup sprouted whole spelt flour
• 1/4 cup collagen/whey protein powder like Ballerina Farms vanilla flavor protein powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt (I used Redmond fine sea salt)
• 1/2 cup raisins
• 1/4 cup cinnamon raisin almond butter made with salted and dehydrated almonds

Directions

Preheat oven to 350 degrees.

Cream together really well the softened butter and unrefined cane sugar.

Add egg, vanilla and milk and mix well.

Add the almond butter and mix well.

Add the oats, flour, protein powder, cinnamon, and baking soda and salt.

Fold in the raisins.

Place about 13-18 cookies on a parchment lined cookie sheet using a small ice cream scoop. Place the remaining 13-18 cookies on an additional parchment lined cookie sheet using an ice cream scoop or wait and use the original parchment lined sheet twice.

Place one pan in the oven and cook for 12-14 minutes, checking the bottom for doneness at about 12 minutes. The cookies will be a slightly browned on the edges, but still soft when you remove them from the oven. They will set in the middle once they cool. Let them cool before removing from pan.

Let cool and enjoy!