Sep 04, 2014
Old-fashioned Oatmeal Raisin Cookies. Vegan, Oil-free, Gluten-free!
Well, here it is September and it’s just barely starting to cool where we are. Such an unusually WARM summer here in the mountains (and I guess many other places in the states, too). But you know me… at the first hint of cool air, I’m headed for the oven to bake up some yumminess!
These cookies are reminiscent of any cookie worth its heritage in a country farm kitchen. Slightly crunchy on the outside, chewy and moist on the indside, sweet (but not too sweet) with a hint of cinnamon and plump raisins, they’re bursting with flavor and down home appeal. Go ahead. Make these… and make someone’s day all warm and fuzzy.
- 1 cup gluten-free rolled oats (not instant… I used thick cut)
- 1 cup blanched almond flour
- ⅓ cup coconut sugar (or any granulated, natural sweetener)
- ½ cup organic raisins
- 1 t ground cinnamon
- ½ tsp baking powder
- 1 TBS ground flax + 3 TBS water
- ¼ cup unsweetened plant-based milk (I used soy)
- ¼ cup raw almond butter
- 1 tsp vanilla
- Preheat oven to 350° F and line a cookie sheet with parchment paper.
- Combine the ground flax with the water and set aside.
- Mix all dry ingredients together.
- Combine the flax mixture with the other wet ingredients and add to the dry ingredients. Mix well to combine.
- Using a small ice cream scoop (mine is 1.73″ in diameter), drop the cookies onto the parchment and flatten them slightly with wet fingers.
- Bake for about 20 minutes, until golden edges appear.
- Serve warm for big smiles!
Makes about 16 cookies. Enjoy!