Who doesn’t love a scrumptious oatmeal cookie recipe? I especially love when they happen to be Gluten-Free Oatmeal Raisin Cookies that are filled with lots of juicy raisins.
Oh so good and comforting!
I always try to make my own from scratch. You can add so many healthy ingredients that store-bought ones usually don’t offer. Scrumptious, homemade and nutritious. That’s a winning combo. These gluten-free oatmeal raisin cookies are also great as an energy snack in the afternoon. The beauty is that won’t leave you worn down. Gluten-free oats are easier to digest. My blood sugar levels stay much more consistent with gluten-free snacks. They also serve as a great post workout snack.
For this recipe I substituted the usual butter in the recipe with coconut oil and almond butter. I think I almost can’t bake anything anymore without the goodness of coconut oil. I love the way I feel when I add it to my diet on regular basis, it makes such a difference in you energy levels.
A few weeks ago I started to use gluten-free oats for my oatmeal in the morning and I kept thinking that they would probably make an awesome oatmeal cookie. They did, and my kids keep asking me for the “new cookie”. I added walnuts and pecans for some extra Omega 3s, replaced some of the sugar with Maple Syrup (anybody following my recipes knows I love baking with Maple Syrup – a much better quality sweetener with nutritional benefits) and shredded, unsweetened coconut for an even nuttier taste. The taste of the coconut actually makes it a great holiday cookie. Oh and don’t forget the dark chocolate chips combined with raisins and cinnamon! Oh so good! Yum!
Here is what you need for the Gluten-Free Oatmeal Raisin Cookies:
1/4 cup Coconut Oil
1 cup Almond Butter
1/2 cup Pure Organic Maple Syrup
1/4 cup Brown Sugar
3 cups Gluten-Free Oats ( I use Trader Joe’s)
1 1/4 teaspoon Baking Soda
1/2 teaspoon of Cinnamon
1 teaspoon Vanilla
1 teaspoon Cinnamon
3/4 cup of mini semisweet Chocolate Chips
3/4 cup of Raisins
optional: 1/4 dry shredded Coconut
Preheat oven to 350 degrees
Line 2 baking sheets with parchment paper
With an electric mixer cream coconut oil and almond butter until well combined.
Slowly add Maple Syrup and Brown Sugar, Vanilla, Cinnamon keep blending until you have an almost smooth consistency.
Add eggs and keep mixing until everything is well combined.
At this point you might have to put the hand mixer on the side and work in the oats, baking soda with a Spatula.
Now work in chocolate chips, raisins and coconut.
Place heaped tablespoons of the mixture onto baking sheet.
Bake for about 10-12 minutes or until edges turn golden.
When cooled down, store these gluten-free oatmeal raisin cookies in an airtight container.
Don’t forget to leave some for Santa! With a nice glass of Almond Milk:)