I finally nailed it!! It has taken over a year , many batches of oatmeal cookie recipes, tweaking right and left and… HERE IT IS!!!! It looks like a normal cookie. The texture is perfect. It tastes amazing!!! I like to call oatmeal raisin cookies breakfast cookies. They pair perfectly with a cup of coffee and actually stick with you for a couple of hours. YUM!
My Mom tweaked an oatmeal cookie recipe she found by adding cinnamon, nutmeg and allspice. I grew up on that cookie and really wanted it back in my life. Here’s the secret with Gluten free cookies and actually any baked item. They must cool completely before removing from the cookie sheet. If you try to remove them early, you’ll end up with crumbs. They literally fall apart! I like to keep my cookies in the freezer because 1) I like them frozen 2) they stay fresh for a long time. (Fred and I can’t eat thru a batch of cookies before they dry out. When the kids are around, we do not have this problem!! ) Gluten free items will last longer and tastes their best if you store them in the frig or freezer. (It only takes a couple of minutes for a cookie to thaw out.)
Preheat oven to 350…..line a cookie sheet with parchment paper
egg substitute: 1 Tbl. chia seeds and 3 Tbl. of water (let this sit for a few minutes) *you can sub the chia seeds with ground flax seed but if your flax seed is at all old, you’ll get a fishy tasting cookie…NOT GOOD!!!!
1/4 c. coconut oil
1/4 c. almond butter
1/2 c. coconut sugar (or brown sugar)
1/4 c. sugar
1 tsp. vanilla
1/2 tsp. baking soda
1/2 ts baking powder
1/2 tsp. sea salt
Mix all the above (don’t forget your egg substitute you have sitting to the side) then add:
1 c. old fashioned rolled oats
1 c. almond flour
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp. nutmeg
1/3 c. cranraisins (or regular raisins)
Mix everything together till blended
Scoop balls onto cookie sheet….flatten slightly and bake for 17 minutes….Remember to cool totally before removing from pan!!!!
