What I should be doing right now is working on my latest review. But I couldn't help myself. It's time for Christmas cookies! And here is my first.
Now I'm not saying this is my recipe. It's actually Quaker's. But there are some alterations that I have made to suit our style. Some healthier alterations.
Here is my gluten-free version:
To-Die-For Oatmeal Raisin Cookies
- 1/2 c butter
- 1/2 c sucanat
- 4 eggs, organic
- 1-2 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. Himalayan pink salt
- 1/2 c. coconut flour
- 1 tsp. baking soda
- 2 c. quick oats
- 1 c. organic raisins
Preheat oven to 350 degrees. Soften butter and add sucanat. Blend till smooth, then add eggs. Mix in vanilla, cinnamon, salt, coconut flour, and baking soda. Add oats and raisins. By then the mixture should be thick and hard to mix.
Drop onto ungreased cookie sheet an inch or so apart and bake for 7-8 minutes. Let cool a few minutes before removing to racks. Enjoy warm with a glass of raw milk! Yields about 42.
We adore chocolate but we also love oatmeal raisin cookies and these we have found to be the right recipe. Cook a little longer for a crispier top. And don't forget to tell me what you think!
Coming up next: Chocolate Mint Brownie Cookies, gluten-free!