So here is my piece of advice to you today, it is not such a great idea to start baking when you are sleep deprived, jet lagged and missing your family …. Yeah, that was me this afternoon and before I knew it, I was fist full in a bowl of raw cookie dough batter wishing that I hadn’t decided to experiment with a new recipe today!
Fortunately for all of you, the result was delicious. If you google Paleo oatmeal cookies, you will find lots of recipes of N’oatmeal cookies, a combination of almond and coconut flours, nuts and seeds. I am sure many of these recipes are delicious, but this recipe actually features OATMEAL. Newsflash – grains are not the enemy, well gluten free grains anyhow or rather, they are not the enemy for me and I actually feel better when I eat a slightly higher carbohydrate dense diet which I can only achieve by adding things like rice, rice cakes, quinoa and gluten free oats.
Oats are by definition gluten free, but can get cross contaminated during processing so it is best to look for gluten free oats. Oats have a decent nutritional profile and 1/2 cup boasts 7 grams of protein and 29 grams of carbs, which is great for a cardio heavy post work-out breakfast. I am not exactly suggesting that these cookies are a great post work-out breakfast, but in terms of treats, one or two of these cookies can satisfy your sweet tooth and fill you up too.
Gluten-Free Oatmeal Raisin Cookies
Prep Time: 5 – 7 minutes
Cook Time: 10 minutes
Servings: 2 dozen cookies
- 2 cups gluten free oats (I used Bob’s Red Mill)
- 1 cup almond flour ( I use Honeyville brand from amazon)
- 1/4 cup applesauce or 1 really ripe banana, mashed
- 1/2 cup grass-fed butter, coconut oil or ghee, room temperature or slightly melted
- 2 eggs
- 1/2 cup coconut palm sugar
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tbsp. vanilla (I used Penzey’s double strength)
- 2 tsp. cinnamon
- 1/4 tsp. salt
- 3/4 cup raisins
- Pre-heat the oven to 350 degrees.
- Line 2 cookies sheets with parchment paper.
- In a large bowl, combine all the dry ingredients.
- Add eggs, applesauce and butter and stir well in between each addition.
- Finally, add raisins to the batter.
- Spoon out dough onto cookie sheet and flatten out into small circles.
- Bake for about 10 minutes to remain soft, another 2 minutes to be crunchy.
- Cool and enjoy!