Oatmeal & Raisin Cookies
Gluten free and chewy cookies you can make in a huge batch or one at a time!
Ingredients
- 3/4 tsp baking powder
- 60 g coconut sugar
- 20 g desiccated coconut (no sugar added)
- 90 g ground almonds
- 70 g gluten free oats
- 1/2 tsp vanila extract or powder
- 1/2 tsp salt
- 50 g raisins
- 2 tbsp nut butter
- 1 egg
- 4 tbsp melted ghee
- splash nut/normal milk
Instructions
- Preheat oven to 170c
- Mix the oats, almond, coconut, salt, coconut sugar and baking powder in a bowl
- Melt a jar of ghee then whisk into the eggs and nut butter - but make sure the ghee is NOT piping hot!
- Pour the wet ingredients into the dry ones and mix thoroughly. Add a small splash of milk if its too thick a dough
- Stir in the raisins
- Place the dough in the fridge for 30-45 mins or over night
- To cook scoop a heaped tbsp of the dough and place and shape onto a lined baking tray. You will need to shape and press the cookie flat is it won't spread much
- Cook at 170 °C for 10 mins, then increase the temperature to 190 °C and cook for 3 minutes. Use a timer for this!!
Notes
Adapted from the Minimalist Baker