Can a Cookie Be Functionally Nutritious?

Did you know that oats contain a specific type of soluble fiber called beta-glucan? This fiber is scientifically recognized for its ability to modulate blood glucose levels and support heart health. In this version of the classic oatmeal raisin cookie, we move away from refined flours and sugars. By utilizing the natural moisture of fruit and the structural integrity of whole oats, we create a cookie that is semantically a dessert but technically a high-fiber, complex carbohydrate snack.

Ingredients List

• The Fiber Base:
  • Rolled Oats (2 cups): Use “Old Fashioned” oats for a superior, chewy texture.
  • Oat Flour (1 cup): You can make this by pulsing dry oats in a blender until fine.
• The Natural Sweeteners:
  • Overripe Bananas (2 medium): Mashed. These provide the “glue” and natural sweetness.
  • Pure Maple Syrup (1/4 cup): For a rich, autumnal depth.
• The “Healthy” Fats:
  • Natural Almond or Peanut Butter (1/2 cup): Provides monounsaturated fats and protein.
  • Coconut Oil (2 tbsp): Melted; helps with the “crisp” on the edges.
• The Flavor & Texture:
  • Raisins (1/2 cup): Soak them in warm water for 5 minutes before adding to make them plump.
  • Cinnamon (1 tbsp): A generous amount to help regulate blood sugar perception.
  • Vanilla Extract (1 tsp) & a pinch of Sea Salt.

---

Timing: Efficiency and Moisture Set

Total time investment: 25 minutes.

• Prep & Mixing: 10 minutes.
• Bake Time: 12–15 minutes.

---

Step-by-Step Instructions

Step 1: The Wet Emulsion

In a large bowl, mash the bananas until they are a liquid consistency. Whisk in the nut butter, maple syrup, melted coconut oil, and vanilla extract. Ensure the mixture is completely smooth.

Step 2: The Dry Integration

Fold in the rolled oats, oat flour, cinnamon, and salt.

Actionable Advice: Let the dough sit for 5 minutes after mixing. This allows the dry oats to absorb the moisture from the bananas, ensuring the cookies hold together without the need for eggs.

Step 3: The Raisin Fold

Drain the soaked raisins and fold them into the dough.

• Expert Insight: Soaking the raisins is a professional trick that prevents them from burning on the surface of the cookie and keeps them juicy after the bake.

Step 4: The Press-Down

Preheat your oven to 175°C (350°F). Scoop the dough into 12 even balls on a parchment-lined sheet.

Pro Tip: These cookies do not spread during baking. You must press them down into a flat cookie shape with your palm before they go into the oven.

Step 5: The Soft Bake

Bake for 12–15 minutes. They will feel soft when removed but will firm up significantly as they cool on the tray.

---

Nutritional Information (Per Cookie)

• Calories: 155 kcal.
• Protein: 4g.
• Total Fat: 7g (Healthy monounsaturated fats).
• Fiber: 4g (16% of Daily Value).
• Sugars: 9g (All natural).

---

Common Mistakes to Avoid

• Using Steel Cut Oats: These will remain hard and “crunchy” even after baking. Stick to Rolled/Old Fashioned oats.
• Over-baking: Because there is no white sugar to caramelize, these cookies won’t turn deep brown. If you wait for a dark color, they will be too dry.
• Using Under-ripe Bananas: If the bananas aren’t spotted with brown, they won’t be sweet enough or soft enough to bind the dough properly.

---

Storing and Reheating

• Storage: These stay moist for up to 5 days in an airtight container in the fridge.
• The “Power Breakfast”: These are essentially baked oatmeal. You can eat two for a quick breakfast on the go.
• Freezing: These freeze perfectly. Store them in a freezer bag for up to 3 months.

Would you like me to create a “Protein-Boosted Variation” by incorporating a scoop of vanilla protein powder into this recipe?