Oatmeal Cookies with Raisins
These cookies are soft, chewy and high in fiber.
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| Submitted By | Marcia with delicious-healthy-eating.com |
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- 1/2 cup Organic Coconut Flour
- 3/4 cup Gluten Free Rolled Oats or Gluten Free Organic Rolled Oats
- 2 Tbsp Brown Rice Flour
- 2 Tbsp Tapioca Flour
- 2 Tbsp Arrowroot Starch
- 1/2 tsp Sea Salt
- 1 tsp Baking Soda
- 1 tsp ground Cinnamon
- 1/4 tsp Xanthan Gum
- 1/2 cup Palm Sugar
- 4 oz Raisins
- 2 Tbsp Agave Nectar
- 1 Egg at room temperature
- 1 tsp Vanilla Extract
- 1/2 cup Coconut Oil melted*and slightly cooled
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Instructions
- Mix together gluten free oats, coconut flour, brown rice flour, tapioca flour, arrowroot powder, cinnamon, sea salt, baking soda, and xanthan gum in medium bowl using a fork.
- In separate bowl add palm sugar, agave, egg, and vanilla extract. Mix well. Add melted coconut oil and mix vigorously until mixture begins to thicken. Add liquid mixture to dry mixture and stir until all ingredients are blended together and just start to form a ball. Mix in raisins.
- Drop by tablespoon size balls onto an ungreased baking sheet, or use parchment paper. Press balls of dough down slightly either with the back of a spoon or your hand.
- Bake in preheated 375°F oven for 9 to 10 minutes, or until the edges just begin to brown. Do not over bake. Ovens vary.
Let cookies cool for at least an hour before serving. These store best in the refrigerator and also freeze exceptionally well. Defrost approximately 2 hours before serving.
Makes approximately 20 cookies.
Recipe Notes
* To melt coconut oil place jar of oil into pan of hot water.
Has anyone made this recipe? I am curious about whether this makes crispy or soft cookies. I am looking to make crisp cookies.
Hello,
These cookies should be a bit on the chewy side, but you may be able to make them a bit crispier by baking them slightly longer on a lower temperature.