Vanishing Oatmeal Raisin Cookies - Quaker Original made Healthy!

A couple weeks ago we wanted a cookie. I ran through a variety of cookie options and my husband said oatmeal raisin!

I had a strong feeling he would but with chocolate chip on my mind, I thought I better ask. :) He must have known I wanted chocolate and said and how about half with chocolate chips. Instead of making an existing recipe, I thought, why not make them taste as much like the original "Vanishing Oatmeal Raisin Cookies" that is on the inside of the Quaker lid. I used to love those growing up, and after staring at some cookies in a display shelf and telling myself "they have eggs, dairy, sugar" to refrain from buying us one, I had to make some!! They turned out probably as some of my best ever, if I say so myself. They literally did vanish and I didn't feel bad about it. I didn't use any butter, sugar, eggs, or gluten yet they still turned out great! Get the new recipe below! To a happy weekend, Christa ​

Ingredients:
​1 Cup Pitted Medjool Dates
1/4 Cup Hot Water
1 Tbsp Chia Seeds
​2 Tbsp Water
1/2 tsp Pure Vanilla Extract
3/4 Cup Oat Flour (Gluten-Free Oats Ground into a fine flour)
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Salt 
1 1/2 Cup Oats (Gluten-free)
1/2 Cup Raisins 

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with with parchment paper, a baking mat, or use ungreased or very light greased cookie sheet.
2. Combine the 1 tbsp of chia seeds and 2 tbsp of water in a small dish, mix well, set aside for 5 minutes to congeal.
3. In a food processor, place the 1 cup of pitted dates and 1/4 cup hot/warm water, pulse until a paste is formed. Add the congealed chia seed mixture and vanilla. Mix well. 
4. In a large bowl mix together 3/4 cup oat flour, baking soda, cinnamon and salt. Add the wet date mixture to this and mix well. Stir in the oats and raisins, adding any extra goodies (chocolate chips, coconut flakes, more raisins, etc.)
5. Drop by rounded tbsp or desired size onto prepared pan. I like to shape mine a little.
6. Bake 10-12 minutes until golden. Cool on the baking sheet for 1 minute. Transfer to a wire rack to cool. Serve! 

Notes:

• This is 1/2 of the original recipe. Feel free to double! The original recipe states it makes about 4 dozen, so this should make about 2 dozen. I neglected to count before consuming!! Enjoy!
• Regular oats that aren't gluten-free may be used as well! 

PS - In case you want something different, I remade my Sweet Potato Blondies the other day in a 9 x 13 pan, and they turned out so incredible! I did sprinkle some chocolate chips on half, they are amazing. Click for recipe.