Instant Pot Deep Dish Oatmeal Raisin Cookie Recipe

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5 from 4 votes

Instant Pot Deep Dish Oatmeal Raisin Cookie Recipe

This deliciously moist deep dish cookie serves 8 and cooks to perfection in your electric pressure cooker.

Prep Time10

Cook Time25

Natural Release10

Total Time45

Course: Dessert

Cuisine: American

Keyword: deep dish oatmeal cookie, giant oatmeal raisin cookie, instant pot oatmeal cookie

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1/2 cup white whole wheat flour
1/2 cup coconut sugar
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
1/4 cup melted coconut oil (or butter)
1/2 teaspoon vanilla extract
1/2 cup quick-cooking oats
1/2 cup raisins

Instructions

Lightly grease a 7-inch round pan and line with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda and cinnamon.
Stir in the egg, coconut oil and vanilla until mixture forms into batter.
Using a wooden spoon or spatula, gently fold in the oats and raisins until thoroughly combined.
Press the cookie dough into the prepared pan and press it into an even layer.
Add 1 cup of water to the Instant Pot. Cover pan with foil or parchment (to prevent condensation from damaging cookie), place covered cookie pan on trivet and lower trivet into Instant Pot.
Secure and lock the Instant Pot lid and set valve to Sealing. Select Manual/Pressure Cook and set to HIGH pressure for 25 minutes.
Once cooking is complete, allow the pressure to release naturally for 10 minutes before moving the valve to Venting to release remaining pressure. Once float valve drops (after all pressure is released), unlock and remove the lid.
Using pot holders, remove the trivet and cookie pan from the Instant Pot. Allow cookie pan to cool on a wire rack for about 1 hour before cutting.
Before serving, cut into 8 equal wedges (like cutting a pizza). Enjoy plain, or with a scoop of vanilla ice cream or frozen yogurt.
Place any leftovers in an airtight container and store in the refrigerator.

Notes

Serving size: 1 oatmeal cookie wedge (1/8th recipe)

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

9 SmartPoints (Green plan)

9 SmartPoints (Blue plan)

9 SmartPoints (Purple plan)

6 PointsPlus (Old plan)

To lower the Points: replace the coconut sugar with 1/4 cup Truvia Baking Blend or your favorite zero calorie sugar substitute and replace the coconut oil with the same amount of unsweetened applesauce. These two changes reduce the SmartPoints to 4 (Green, Blue, Purple)

To make this cookie vegan: replace the egg with 1 tablespoon ground flaxseed or chia seeds combined with 3 tablespoons water. Add 1 teaspoon raw apple cider vinegar to help the egg replacement react with the baking soda. Follow all other instructions as written.

To make this cookie gluten-free: replace the white whole wheat flour with gluten-free oat flour.

Nutrition