Omega Oatmeal-Raisin Cookies Recipe

These aren't your average oatmeal-raisin cookies. The main reason: the absence of butter. These cookies are rich in heart-healthy fats, thanks to the omega-6-stocked safflower oil and omega-3-filled flaxseeds.

There's also plenty of fiber and carbohydrates from the whole-wheat flour and oats. And the raisins are a good source of iron, making these oatmeal-raisin cookies a great dessert choice for athletes.

These confectionery gems will satisfy your sweet tooth, and your mission to stick with a healthy diet.

More: 11 Simple and Realistic Ways to Improve Your Diet

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup whole-wheat oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoon safflower oil
  • 1 cup firmly packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup milled flaxseeds, plus 6 tablespoons water (mix together and let stand for 10 minutes)
  • 2 eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 3 cups of old fashioned oats
  • 1/2 cup hemp hearts
  • 1 cup raisins

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line the baking sheets with parchment paper.

In a small bowl, sift together the flours, baking soda, salt and cinnamon.

In a large bowl, beat the oil and sugars together until combined. Add the flaxseed and water mixture; mix well. Beat in the eggs and vanilla until well combined. With a wooden spoon, gradually stir in the flour mixture. Stir in the oats and hemp hearts. Add raisins and mix. Drop the dough by rounded tablespoons onto baking sheets lined with parchment paper.

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Bake for 10 to 12 minutes, or until the edges are set and the tops are golden brown (but the centers are still soft). Let stand for two minutes; remove to wire racks to cool completely.

Store the cookies in an airtight container in the refrigerator for up to five days, or freeze them for up to six months.

Variation: For bars, spread the dough evenly in 9-by-13-by-2-inch glass baking dish. Bake for 30 to 35 minutes.

Makes Approximately 48 Cookies

More: Gluten-Free Peanut Butter, Banana and Dark Chocolate Brownies

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