Ingredients

The following ingredients have 7 Servings
  • 1 cup gluten free rolled oats
  • 3 tablespoons gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 2 tablespoons golden ground flaxseed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 tablespoons melted coconut oil
  • ¼ cup unsalted, natural creamy almond butter
  • 3 tablespoons pure maple syrup
  • 3 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup raisins
  • 3 tablespoons walnuts, finely chopped (optional)
  • 2-3 tablespoons raisins and chopped walnuts

Instruction

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  • In a large bowl, whisk together all of the dry ingredients: oats, oat flour, golden ground flaxseed, spices and salt.
  • In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, maple syrup, coconut sugar and vanilla.
  • Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in raisins and walnuts, if using.
  • Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Optionally, dot cookies with raisins and walnuts. Using a fork, flatten cookies to desired thickness. The cookies will crumble at the edges a bit after flattening—use your fingers to squish the edges back together.
  • Bake for 10-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!