Originally, I thought it would be extremely difficult to create an oatmeal raisin cookie without the key ingredient: OATS. Well, I was wrong! My son, Cooper, is not only allergic to gluten, but also to oats so I had to find a way to make this cookie staple. I love the way these cookies turned out! Soft, chewy, and aromatic. I can't even tell that oats are missing from the recipe. That must mean I'm on to something.
What you'll need:
1 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 tbsp. coconut oil or ghee
1/2 cup unrefined coconut sugar or raw honey (or any sugar of choice)
2 whole eggs, room temperature
1 tsp vanilla extract
1/2 cup raisins
*If you want to reduce the amount of sugar, you can use 1/2 cup stevia with 1/4 cup sugar or honey.
Preheat your oven to 350 degrees.
In a mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt. In a separate mixing bowl or in your stand mixer, beat together the coconut oil, and sugar or honey. Next, beat in your eggs and vanilla. Beat until smooth and light. Gradually add your dry ingredients to your wet stirring until thoroughly moistened. Fold in your raisins. Allow dough to sit while you line two cookie sheets with foil and grease them. This will allow time for the coconut flour to absorb some moisture.
Using a tablespoon, dollop cookie dough onto your lined cookie sheet about 2 inches apart. You should be able to fit a dozen per sheet. Gently flatten the cookie dough spoonfuls out just slightly. They don't spread during baking quite the same way. Place cookies in the oven, and bake for 8-10 mins or until golden brown. Take cookies out of the oven, and allow to cool for 5 minutes.