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Naturals® Insulated Baking Sheet

Naturals® Insulated Baking Sheet

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Paleo “Oatmeal” Raisin Cookies (grain-free, gluten free, dairy-free)

PREP: 20 MINUTES

COOK: 14 MINUTES

SERVINGS: 8 - 16 SERVINGS

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Ingredients

  • 3/4 cup + 2 tablespoons (88 grams) blanched almond flour
  • 3 1/2 tablespoons (28 grams) coconut flour
  • 1/4 cup (20 grams) shredded coconut
  • 1 tablespoon (5 grams) ground flax seed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 3/8 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil, room temperature
  • 3/4 cup (150 grams) coconut sugar or brown sugar
  • 1/2 cup + 2 tablespoons (160 grams) natural almond butter
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg (50 grams, out of shell), room temperature or for the vegan version, 1 chia egg or 1 flax egg
  • 1 cup (145 grams) raisins + an additional 3 tablespoons for pressing on top, if desired

Directions

SPONSORED RECIPE by blogger Texanerin: http://www.texanerin.com/paleo-oatmeal-cookies/

In a medium mixing bowl, stir together the almond flour, coconut flour, coconut, flax, cinnamon, nutmeg, baking soda and salt. Set aside. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in the raisins. Refrigerate for at least 30-60 minutes or until the dough is firm and easy to roll into balls.

Move the oven rack to the bottom position in the oven. Preheat the oven to 350 °F (175 °C). Roll the dough into 8 (95-gram) balls. You can also roll them into smaller balls but then you need to reduce the baking time. Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.

Bake for 14-18 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

NOTES:

Make sure to use shredded coconut and not the flaked kind, which is like long strands. I used unsweetened in these cookies but sweetened should also be fine.

I prefer to use refined coconut oil, which has no coconut taste. If you use unrefined coconut oil, your cookies may have some coconut taste to them. If your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the raisins will be hard to incorporate. I haven’t tried these cookies with butter, ghee or shortening or anything other than coconut oil. I’m pretty sure butter would work but I’m not sure about the others.

I don’t recommend using honey, maple syrup, date syrup, etc. They make the cookies very cakey and, in my opinion, not worth making.

Use almond butter with just almonds and salt. I haven’t made these cookies with other nut butters so I’m not sure how they’d come out with other types. I definitely think they’d taste less oatmeal cookie-like and it may also have an effect on the texture.

I don’t recommend omitting the raisins. If you don’t like raisins, use dried cranberries, cherries, etc. in their place. I added 3 tablespoons of raisins to the tops of the cookie dough balls just so there would be some raisins sitting on the top so the cookies would look pretty for the pictures. It has zero effect on taste.

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Product Used In This Recipe

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Naturals® Insulated Baking Sheet

Naturals® Insulated Baking Sheet

SEE PRODUCT