![]() ![]() Let them come to room temperature (takes about 30 to 60 minutes) before serving. Can store in the freezer for up to 6 months. To freeze: For best results, wrap the cookies in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. I assure you they won't stick around for seven days though, ha. To store: These cookies are perfect to meal prep for the week or make ahead! Store them in an air-tight container for up to 7 days. Allow cookies to cool for about 10 minuets before serving or make ahead. Then gently press down each cookie dough mound with three fingers until they are about one inch thick as pictured.īake at 350 degrees for 8-10 minutes. ![]() Usually need to do this to the bottom of each cookie. Use your fingers to press any loose dough from scooping into the round shape of the cookie. Using a 2 inch cookie scoop, scoop the cookie mixture onto a parchment lined baking sheet leaving about 2 inches between each cookie. Stir until mixture is fully and thoroughly combined. In a large mixing bowl combine add melted coconut oil, maple syrup, vanilla extract, cinnamon, baking powder, salt, quick oats, oat flour, whole oats, the flax mixture, raisins and other dried fruits. ![]() In a small bowl, combine 2 tablespoons flax meal with 2 tablespoons warm water. Raisins - It's not an oatmeal raisin cookie without them! I love using half raisins and half dried cranberries or dried cherries.The old fashioned oats we blend up into oat flour and leave a few whole, but the quick oats we leave whole to get that perfect chewy cookie! Oats - We use both old fashioned rolled oats and quick oats in this recipe.Salt - Just a bit to help bring out all of our flavors.Baking powder - To get that perfect rise.Pulse until you have a mixture with the texture of breadcrumbs. Place the oats and half the raisins in a food processor. Lightly oil a couple of baking sheets with a little sunflower oil. Cinnamon - Some cinnamon for that great oatmeal cookie flavor! Serve with a glass of milk for a perfect mid-morning pick-me-up.Vanilla - Some vanilla extract for that great oatmeal cookie flavor!.You can try honey or another sweetener if you prefer, but this is definitely my number one pick! Maple syrup - Our sweetener of choice for these cookies! I love the full flavor that maple syrup gives to this batter.Coconut oil - Melted coconut oil is our fat in this recipe, replacing the butter you find in traditional cookies.I just toss some flaxseeds into our NutriBullet for a few seconds and it works perfectly. Let it sit for a few minutes and you will get a gel like consistency that is not only a great binder, but also extremely good for your health! You can buy packaged flax meal or choose to grind up your own flax seed. Flax eggs are made by combining flax meal (ground up flax seeds) and warm water. Flaxseeds - We will be making flax eggs as our binder in this recipe.See the full recipe card at the end of this post for detailed amounts and instructions! In a small bowl whisk your egg with vanilla, melted butter, coconut oil and 2 tablespoons of raisin water. Thanks for posting the recipe.To make these cookies, you will need the following ingredients. In a large bowl stir together rolled oats, flour, stevia, salt, baking powder, cinnamon, and nutmeg. Even with all the changes the cookies turned out really tasty & moist. Since you mentioned in your recipe comments that the cookies spread I put mine in a muffin tin with parchment paper loners & baked them for 15 min. I drained the raisins, & when still wet I coated them in the teaspoon cinnamon. I used olive oil as I am allergic to coconut, & olive oil is the only kind I buy. So I use oat flour all the time now.) I used demerara sugar, I never buy white sugar or regular brown. I have used chick pea flour, it is good, blends well, but I can taste the chick pea flavor in the final product. I have used spelt flour, it is good but does not blend well. ( over the years in my baking I have used almond flour, but since the drought in California it doubled in price in the store, so it is too expensive.” I have used rice flour, but it is too fine & you have to use way too much of it, which makes some recipes too dry. In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. ( I used oat flour) They turned out tasty & moist. Line a rimmed baking sheet with parchment paper and set it aside. Hi I made these cookies, but I changed the recipe, as I have a lot of food allergies. ![]()
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