grain - free oatmeal raisin cookies

Grain free recipes are my new thing and these “Oatmeal Raisin Cookies” are staying on the list. Grain free you say? How is that possible, well if you are just following a gluten free diet, using oats (that are gluten free) is completely acceptable, but if you are following a Paleo diet or simply feel better when eliminating or reducing your grain intake, then give this recipe a try. They are such a great treat but by no means a health food.

For me, there is something about homemade. It makes me feel better giving it to my family, even when there is sugar in it. I have always said, it is all about the ingredients. When I created this recipe, I chose organic wherever possible and ingredients that are less processed than their unhealthy counterparts.

These should still be eaten in moderation, but come with much less guilt. These are perfect to send to school for the upcoming Halloween party craze. No one will ever know they are allergy friendly. When I do this, my kids are happy that they don’t have to be separated and kind of proud that know one could tell!

I used butter in this recipe, but coconut oil can easily be swapped out. I also used organic cane sugar, which at the end of the day, is still sugar, but less processed. I didn’t try to swap this ingredient out, and would probably leave it as is, but you can always substitute coconut or maple sugar.

What you will need

• 1 1/2 c almond flour (Honeyville)

• 1 cup finely shredded coconut flakes

• 1/2 c softened butter (I used Kerrygold)

• 1/2 c evaporated cane sugar

• 1/2 tsp. salt

• 1/2 tsp. baking powder

• 1 egg 

• 1 tsp. vanilla

• 1 c. organic raisins

Directions

• Preheat oven to 325°F

• Cream softened butter and sugar in mixing bowl until combined

• Add egg, and vanilla

• In a separate bowl, combine dry ingredients (almond flour, coconut, salt, baking powder)

• Whisk dry ingredients together

• Add dry ingredients to wet mixture and fully combine

• Add Raisins

• Using a 2 inch ice cream scoop, place each cookie on sheet tray. Press each cookie down, as they don’t spread on there own, and will be raw in the middle.

• Bake for 10-12 minutes until bottom is golden brown

• Makes @ 2 dozen

• Let cool before eating