Oatmeal Raisin Drops (HCLF, Vegan)

Most of the dessert recipes I post on this blog (although healthy and vegan), are not something that I would eat very often. Most of the time, I eat high carb low fat, with no added oils or salts, etc. You can read more about my diet here. These cookies however, I would eat all the time. They are high carb low fat, oil-free, vegan oatmeal raisin cookies.

These cookies actually resemble my breakfast, except these are baked and in the shape of little mounds. It's been so cold here that when I wake up I immediately run to the kitchen to prepare a warm bowl of oatmeal. Just like these cookies, I make my oatmeal with lots of cinnamon, raisins, and maple syrup. Sometimes I'm in such a rush to get to school that I don't have time to make breakfast, so I grab a bar, or a bunch of bananas. But sometimes we run out of bananas and bars. So I have to settle for ezekiel bread that hasn't been defrosted...

That's where these little guys come in! I make them enough of them on the weekends so that I always have a backup for any school day where I don't have enough time to cook myself some oatmeal. Just grab a bunch as you're running out the door and breakfast is now worry-free. They're perfect for a snack too. 

Ingredients (makes 30 cookies):

• 2 cups organic sprouted spelt flour
• 1 tbsp ground cinnamon
• 1 cup organic gluten free oats
• 1 cup maple syrup 
• 1/4 cup organic unsweetened applesauce
• 1/2 cup organic raisins

Carob Drizzle:

• 2 tbsp carob powder
• 1/4 cup maple syrup

Directions:

Preheat oven to 325 degrees. In a large bowl, combine the maple syrup, spelt flour, cinnamon, and applesauce. Fold in the oats and raisins. Using a cookie scoop or spoon, place equal amounts of batter on a lined cookie sheet and bake for 8-10 minutes until the bottoms are golden brown. To make the carob drizzle, just mix the maple syrup and carob powder together until it is smooth. Pour or pipe the drizzle over the top of the cookies and enjoy!