I’m sure I’m not the only one who feels the need to eat more simply now that the holidays are over. I really can’t face one more Christmas cookie, and feel overwhelmed by all the chocolate candy that is everywhere at work–or perhaps I’m only hallucinating. But giant boxes of chocolate candy do seem to appear at every turn. So it seems like time to turn a page, but rather than going into total cookie withdrawal, today I made a batch of Macrobiotic Oatmeal Raisin Cookies. I have made these cookies many times before and can only say that you will either appreciate them, or think they are horrible, because they contain no sugar. Not a grain. Made with oats and whole wheat pastry flour, their rather feeble claim to being cookies rests on the raisins they contain. I can only say that if I have several of these with a piece of fruit at lunch, that I feel like I’ve had dessert, and feel armored against the chocolate mint patties, the chocolate-dipped candy canes, the Godiva chocolate squares, the chocolate truffles, and the Santa-shaped chocolate lollipops in a nearby drawer. So, you might give them a try, being aware that the shock of going from regular cookies to these austere cookies could be too much for your taste buds. My only cautions are to not use plain whole wheat flour, as this would produce a truly cardboard-like cookie, and to not leave out the salt.
Macrobiotic Oatmeal-Raisin Cookies
1-1/2 cup rolled oats
3/4 cup whole wheat pastry flour
1/8 teaspoon sea salt
1/2 cup chopped walnuts
1/2 cup golden raisins
2 tablespoons canola or extra-virgin olive oil
1 cup water
Preheat the oven to 375 degrees. Mix the oats, flour, salt, walnuts and raisins together. Add the oil and mix thoroughly. Add the water and mix. Oil a baking sheet, and spoon tablespoons of the batter onto the sheet. You can place them pretty close together because they rise very little. Bake for 25 to 30 minutes or until the bottoms are golden brown.
No, you can’t frost them! Though it’s occurred to me that adding a splash of vanilla could boost the illusion of sweetness in these cookies. Also, these would be nice with chopped dried apricots and toasted slivered almonds, or dried blueberries or . . .
The original recipe is from “The Quick and Natural Macrobiotic Cookbook” by Kushi and Esko.