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Sprouted Oatmeal Raisin Cookies

A soft, homestyle oatmeal cookie with the perfect hint of cinnamon.

Nothing beats the aroma of freshly baked oatmeal cookies, that classic taste and texture just can’t be beat! You know what we mean – that crispy outside and soft center that warms your soul. And let’s not forget about the heavenly cinnamon smell, just like grandma’s secret recipe. We can still take this old favourite to new heights with sprouted oatmeal cookies. Not only does sprouted flour offer a heartier, nuttier taste, but it also packs a nutritious punch – now that’s what we call a sweet treat!

ingredient tips & substitutions

Rolled Oats: be sure to get large flake, also sometimes called “old fashioned”, quick cook or minute oats will change the texture of the cookie
Brown Sugar: we prefer a darker brown sugar for a deeper flavour, but any kind will do
Egg: we have not tried an egg replacement in this recipe, but it should work well
Raisins: if you’re not a raisin fan, dried cranberries, nuts or chocolate chips would all be delicious. You can also leave them out entirely for a plain oatmeal cookie!

notes

These cookies don’t spread a ton, so make sure to flatten them before the go in the oven. We find the easiest way to do this is with a small square of parchment paper and the back of a measuring cup, but you can also use your hands.
Store the cookies in an airtight container at room temperature. They are freshest within the first few days but keep up to 5 days (if they last that long!)

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