Healthified Oatmeal Raisin Cookies
These gluten-free (with a grain-free option) oatmeal raisin cookies offer a satisfyingly, not-super-sweet option to the traditional favorite. They are also dairy-free and baked with low-glycemic sweeteners.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Chill Time 15 minutes mins
Total Time 37 minutes mins
Course Breakfast, Dessert
- 2 cups Almond flour or brown rice flour
- 1 cup Gluten-free rolled oats
- 1/2 cup Coconut sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Sea salt
- 2 Eggs (beaten and at room temperature)
- 1/4 cup Plus 2 tablespoons coconut oil
- 1/4 cup Coconut nectar or maple syrup
- 1 teaspoon Vanilla extract
- 1/2 cup Raisins
Preheat the oven to 350°F. Line two baking sheets with parchmentpaper.In a large bowl or stand mixer, mix the almond flour or gluten-freeflour of choice, oats, coconut sugar, cinnamon, baking powder, bakingsoda, and salt. Stir to blend. In a separate bowl, whisk together the eggs, melted coconut oil, coconutnectar or maple syrup, and vanilla. Pour the wet ingredients into thebowl with the flour and oat mixture. Beat until a dough is formed. Addthe raisins and beat again. Transfer the dough to the refrigerator andchill for 10-15 minutes. Once the dough has chilled, use a cookie scoop or your hands to gatherabout 2 tablespoons of dough and roll into balls of equal size. Placethem about 2 inches apart on the baking sheet.Bake for 10 to 12 minutesuntil edges have started to turn golden brown. Cookies will be soft to the touch when you take them out of the oven,but they will firm as they cool. Allow the cookies to cool on the bakingsheet, about 30 minutes, before serving.
Keyword Dairy-free, Gluten-free, Grain-free, Nut-free, Soy-free