Rip’s Oatmeal Raisin Chocolate Chip Cookies

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

You might find this hard to believe but we didn’t have Netflix until this time last year. Everyone was all, Netflix and chill..and we were like, what’s wrong with cable?

When we finally caved, one of the first things we watched was the documentary Cowspiracy. Up until that point, I hadn’t taken the time to understand the environmental effects of our food choices and it was enlightening, to say the least.

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

After that we went on a bit of a documentary binge, absorbing all of the plant-based diet information we could find. One of them included Forks Over Knives starring a prevalent surgeon by the name of Caldwell Esselstyn Jr.

Dr Esselstyn has made it his life’s work to promote the healing powers of a plant-based diet and his family saw his passion and followed suit. His son, Rip Esselstyn went on to create the Engine 2 Diet which helped inspire his fellow firefighters to adopt a plant-based lifestyle and improve their overall health. Yep, that’s right. Burley men eating vegetables and liking it too!

Slowly but surely, Rip began to grow his brand to include a plant-strong food line that can be found at Whole Foods, the Engine 2 weekend retreat and immersion programs, and eventually a cookbook co-authored by his sister, Jane.

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

The recipes featured in the book are made entirely from whole foods without any added oils and minimal salt and sugars.

Cooking without oils has always been a struggle for me but I know many of you follow that lifestyle so I thought you might enjoy the recipe for these Oatmeal Raisin Chocolate Chip Cookies. Not only is the ingredient list crazy simple and wholesome, but you only need one bowl to make them.

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

The publisher has been kind enough to allow me to offer two of you a chance to win a copy of the book! If you’re interested, please leave a comment below letting me know your thoughts on a plant-based diet.

I’ll contact the winners via email one week from today. Good luck!

**THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO EVERYONE WHO ENTERED!!**

Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free)

Oatmeal-Raisin Chocolate Chip Cookies

Yield: 12 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From the book: “This dough can be made into balls or smashed flat. Our mom insists that cookies should be flat and crisp, while we prefer them round and softer inside. In our oven, the pan looks like an elephant stepped on part of it—half the cookies are flat and half are round balls. Either way, the recipe makes 12 great cookies.”

4.5
4.5 / 5 (12 Reviews)
Did you make this recipe?
Leave a review »

Ingredients:

  • 3/4 cup oat flour*
  • 1/4 cup old fashioned oats*
  • 1/4 cup pure maple syrup
  • 1/4 cup almond butter**
  • 1 tablespoon ground flax seed
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup raisins
  • 1/4 cup non-dairy dark chocolate chips

Directions:

Preheat the oven to 350°F then line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine all of the ingredients then stir together until a dough forms.

Scoop the dough out 1 and 1/2-to-2 tablespoons at a time and roll into balls. Press down with the bottom of a glass (or your hand) to form a round disc shape (or leave as balls). Bake in the oven for 12-15 minutes, until light golden brown on the edges. All to cool before serving and enjoy!

The original recipe doesn’t call for it but I added a 1/2 teaspoon of fine sea salt to suit my taste preferences.

*Be sure to use certified gluten-free oats and oat flour for allergies

**Peanut butter or cashew butter will also work

***If you’re not a fan of raisins or chocolate, feel free to swap one out with extra of each other or substitute chopped nuts like walnuts or pecans.

Excerpted from the book THE ENGINE 2 COOKBOOK by Rip Esselstyn & Jane Esselstyn. Copyright © 2017 by Rip Esselstyn. Reprinted with permission of Grand Central Life & Style. All rights reserved.  

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback