Happy fall all! With this change of weather, I’ve always found comfort in oatmeal cookies (raisins or chocolate).
In order to make these as chewy as possible, I’ve introduced jaggery into the recipe. Just like brown sugar, this is a hygroscopic sugar, meaning that it absorbs water from its environment! That being said, make sure not to leave them out for too long if it’s humid because they’ll become too soft!
Additionally, jaggery is a form of unrefined cane sugar containing higher amounts of iron and magnesium!
This recipe is my favourite base for a multitude of flavours. Think spiced chai cookies using my chai blend, cardamom and cranberry, spiced hot cocoa or even using brown butter for a nut-free recipe!
- 1/2 cup jaggery
- 2 tsp. vanilla extract
- 1 cup oat flour
- 1/2 cup oats
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup almond butter
- 1/4 cup water
- chocolate or other topping of choice
- In large bowl, mix all dry ingredients together.
- Add the almond butter and warm water slowly until the dough holds its shape.
- Fold in toppings of choice.
- Refrigerate and allow to rest for 1h or overnight.
- Preheat oven to 350F.
- Portion out dough into 2tsp. portions on sheet tray.
- Add leftover topping of choice.
- Bake for 10-12 mins until golden brown.
- Store in airtight container for up to 1 week.