Since I was a kid, I can remember snacking on raisins. My mom always had the small individual boxes that she packed with us in our lunches for school. As an adolescent and now as an adult, I’ve kept up with that tradition because raisins are convenient, tasty, versatile and nutritious! As a long distance runner, I also rely on quick sources of energy—when I’m sick of gels and gu’s, I turn to real food like raisins and other dried fruits. My favorite way to use them is to mix them in with some dried cereal and peanuts for my own homemade trail mix!
A little background about this recipe: Peppermint is one of those flavors I really only love during the holiday season. I’m a sucker for the original oatmeal raisin cookie, but I thought it would be fun to add a small “holiday twist” with some peppermint flavor. It took a few trials (the first being too pepperminty and the second being not pepperminty enough), but I think I settled on the perfect balance. The third time really is the charm. My husband was sold on the final recipe, and I even served it to my parents when they were in town and got astonishing approval. These Peppermint Oatmeal Raisin Cookies won’t last long so be prepared to make extra! I hope you try them and love them. They would make a perfect gift for loved ones during the holiday season and those Christmas cookie exchanges. Nothing like giving and receiving a batch of homemade cookies!
Peppermint Oatmeal Raisin Cookies
½ cup coconut oil, slightly melted
½ cup coconut sugar
½ tsp peppermint extract (or 1 tsp vanilla extract for less mint flavor)
¾ cup whole wheat flour
1 cup oats
½ tsp baking soda
¼ tsp sea salt
½ cup Sun-Maid raisins
¼ cup chopped Andes mints
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or grease with butter and set aside.
- Mix coconut oil and sugar until combined. Add egg and peppermint extract.
- In a large bowl, whisk the dry ingredients: flour, oats, baking soda and salt.
- Mix wet and dry ingredients until fully mixed, adding in raisins and chopped mints last.
- Roll dough into small balls and place on cookie sheets. Flatten if needed.
- Bake for 10-12 minutes, or until edges turn slightly golden
- Cool on a wire rack or for 10 minutes before eating.
Sarah Schlichter is a Registered Dietitian with my Master’s of Public Health in Charlotte, NC. She works in nutrition counseling and consulting, and blogs at Bucket List Tummy.