Cinnamon Oatmeal Raisin Cookies
These cookies are SO good - I remember bringing a huge container of them to a night shift at the hospital, and they were gone in only a few hours. I found this recipe online a couple of years ago, but unfortunately didn't write down the site so I can't give credit to whoever created them. The best part about these chewy, delicious treats is that they are gluten free, dairy free, and refined sugar free! They can also be made vegan by substituting the egg and honey components :)
Ingredients (makes 24 cookies):
1.5 cups gluten free oats
1.5 cups almond flour
1/2 tsp baking soda
1 tsp cinnamon
2 tbsp chia seeds or milled golden flaxseed
1/2 cup honey (or other natural liquid sweetener of choice - i.e. maple syrup)
1/2 cup melted coconut oil (can also use butter - I use the soy and dairy free Earth Balance brand)
1 egg (or egg substitute if vegan)
1 tsp vanilla extract
1-1.5 cups raisins (I use 1 cup)
Preheat oven to 350 degrees F. Combine dry ingredients in one bowl, and wet ingredients in another bowl. Add the wet ingredients to the dry ingredients, and mix well. Place a tbsp of batter on an ungreased cookie sheet about 1 inch apart (you will likely need two cookie sheets, depending on their size).
Bake for 10-12 minutes - they should start to brown around the edges when they are done. When done, let cool for 5 minutes on cookie sheet before transferring onto wire racks to completely cool. These cookies are a weekly staple in my house, and so quick to make. I hope you enjoy them as much as I do!