The Elusive Oatmeal Raisin Cookie!

By Jove, I Think I’ve Got it!!!

If you have been following the process of creating this gluten-free, dairy-free, cholesterol lowering cookie, then here is the final result! (for now that is; nothing is forever!)

The good reports have been flowing in from the taste testers…. it tastes good; it holds together, it is 100% gluten-free, and made with all oats – the fibre filled grain best known for reducing cholesterol.

Here is the final version of my Favorite Oatmeal Raisin Cookies. You will notice the raisins are unsoaked, and the oil is reduced to 1/2 the original recipe, and replaced with the heart healthy cold pressed coconut oil rather than butter.

1/2 cup liquid unpasteurized honey
1/2 cup liquid coconut oil
2 eggs
1/2 tsp. organic vanilla
1 1/4 cups large oat flakes (purchase organic gluten-free oats)
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups oat flour (grind pure gluten-free oats, or purchase oat flour that states gluten-free)
1 1/2 tbsp. guar gum (holds gluten-free cookie together)
3/4 cup desiccated unsweetened coconut
1 cup raisins

1. Warm honey and coconut oil slightly in saucepan to liquify if necessary, then combine in a medium mixing bowl.
2. Add eggs, vanilla and oat flakes, and stir to combine.
3. In a separate bowl, combine oat flour, baking soda, baking powder and guar gum.
4. Add flour mixture to honey and oil mixture and stir to combine.
5. Add coconut and raisins and stir to combine.
6. Lightly oil cookie sheets and drop dough by spoonful, 12 to a sheet. Make 30 cookies.
7. May oil spatula and flatten slightly, or leave as is for a mounded cookie.
8. Bake 10 minutes at 325 degrees F., or until lightly browned.
9. Place cookie sheets on wire racks to cool for 5 – 10 minutes.
10. Using spatula, gently transfer to wire racks to continue cooling.
11. Store these cookies between layers of parchment paper in the fridge, (they hold together better), and/or freeze, if there are any left!

Variation: use spelt flour in place of oat flour if gluten is not an issue. The taste is somewhat better, according to the taste testers, and has a slightly different texture.

For those of us who are gluten sensitive, we can rejoice that we are getting a healthy, nutrient dense great tasting cookie, designed to build our immune system rather than add all of those white fillers like potato starch, white rice flour, etc.

Enjoy making and eating these tasty morsels, and please leave a comment and let me know how you do with this recipe.

Paulette Millis
Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com

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