Oatmeal Raisin Peppermint Cookies are the perfect combination of chewy, chocolate and mint just in time for the Holiday Season. Made with oats and whole wheat flour, they offer up a healthy dose of fiber too!
Since coming back from South Africa, I feel like a kid in a candy store, being re-exposed to lots of my favorite foods. Not that the food in South Africa wasn’t great – it was! We really enjoyed it. Speaking of, I’ll have part one recap coming at you this week. In the meantime, you can check out my safari tips.
But, you know the staples you miss when you’re traveling? Or out of routine? Like a simple bowl of oats. A homemade chocolate chip (or oatmeal raisin peppermint cookie). Sweet potatoes. Scrambled eggs with veggies – the.simple.things.
So, this week has been all about getting back to the kitchen and pantry usuals. And now that we’re almost into December, it’s basically Holiday Cookie season. Right? I don’t know if it has such a name, but seriously, cookies are the best way to show love and friendship and comfort. Cookie exchanges are so fun. Ed and I both call ourselves the cookie monsters. Meaning, if there’s ever cookies in our house, they don’t last long. Ever.
I think cookies are actually a wonderful snack. Rather than looking at them as miniature sugar bombs (boo- what a buzzkill), I see them as the perfect vehicles for carbohydrates and fats, both of which are important for my pregnancy mindset and satiety.
Are you ready for the change from pumpkin, stuffing and squash to peppermint? After eating the whole batch making these cookies, I can tell you with certainty I sure am. Peppermint is really only a flavor I crave in the winter months. I don’t know if it’s the marketing, but they sure do a good job of making that flavor sound appealing when Christmas wreaths come into season. These peppermint cookies are very appealing. And the raisins add the perfect chewy factor. I’m a huge fan of raisins in general, but especially raisins in cookies.
Minty, but not too minty. Chocolate-y. Chewy and raisin-y. It really is the perfect combo.
Oatmeal Raisin Peppermint Cookies
- ½ cup coconut oil, slightly melted
- ½ cup coconut sugar
- 1 egg
- ½ tsp peppermint extract (or 1 tsp vanilla extract if want less mint)
- ¾ cup whole wheat flour
- 1 cup oats
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup Sunmaid raisins
- ¼ cup chopped mints (I used Andeys)
- 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.
- Bake for 10-12 minutes, or until edges turn slightly golden
- Cool on a wire rack or for 10 minutes before eating.
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These cookies use less sugar than many other cookie recipes I’ve tried. Mainly because the raisins provide some sweetness themselves. I used coconut sugar, but you could also use brown sugar for a more molasses-y taste. I don’t like things overly minty because it can mask other flavors. But these Oatmeal Raisin Peppermint Cookies are the perfect “minty” with everything else going on with them.
These would be great to bring to your loved ones and/or holiday gatherings. Make a bunch and give them away to friends. They will definitely appreciate the gesture. I’m already looking forward to the holiday Christmas cookie exchanges because I always come home with the most creative combinations.
Thank you to Sunmaid for sponsoring this post!
What’s your favorite Christmas cookie?