Ingredients
The following ingredients have 9 Servings
- ½ cup coconut oil, solid but softened, similar to softened butter
- ⅔ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter I used all-natural, made with 100% peanuts
- 1 egg, at room temperature, sub flax egg to make vegan
- ¾ cup gluten-free old-fashioned rolled oats
- 1 cup blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup raisins
- Optional: chocolate chips or gems!
Instruction
- In a large bowl, cream together coconut oil and coconut sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg or flax egg until well blended.
- Combine the oats, almond flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.
- Fold in raisins. Chill cookie dough, covered, at least 2 hours and up to 1 week.
- Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies in batches in the middle of oven for 12 minutes, or until just pale golden. Cool cookies completely on the baking sheet before removing and serving.
