While working on my review for the Rabbit Food Cookbook blog tour I came across the recipe for Oatmeal-Chocolate Chip Cookies however I didn’t have any chocolate chips. To top it off although the recipe is already fairly healthy (especially compared to most cookie recipes) and I love the use of natural sweeteners, there was still a little too much oil in the recipe for me. I decided to swap out some of the oil for applesauce and the chocolate chips for raisins. Below is my variation on the recipe.
Oatmeal-Raisin Cookies with Cream Cheese Filling
Adapted From Rabbit Food Cookbook
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup maple syrup
1 tablespoon water
1 tablespoon vanilla extract
1 cup whole wheat pastry flour
1/8 teaspoon salt
1 teaspoon baking soda
3/4 cup old fashioned rolled oats
3/4 cup unsweetened shredded coconut
1/2 cup raisins
Cream cheese filing: 2 oz vegan cream cheese mixed with 2 tablespoons agave.
Preheat Oven to 325F. Line a rimmed baking sheet with parchment paper.
Mix wet ingredients (oil through vanilla) in a small bowl. In a large bowl mix together the remaining ingredients, except raisins.
Add the wet to the dry and mix until combined. Fold in the raisins.
Using a cookie scoop or tablespoon measure, scoop the cookies onto the baking sheet and bake for 10-12 minutes. Allow to cool for 5 minutes on the baking sheet and then move to a wire rack to cool completely.
Once cooled spread a layer of cream cheese filling on the bottom of one cookie and then top with another to create a sandwich. Store in an airtight container in the refrigerator for up to one week.