Well, we all know by now that I have a cookie problem. These are a really delicious gluten-free cookie, that totally hits the mark. I am a big fan of the chocolate-raisin-oatmeal combination, and the use of almond flour instead of all-purpose flour adds a delicate nutty flavor to this classic combo. This cookie is a new household staple. Perfect to swipe out of the cookie jar as I walk by, or, if I am feeling a little more lady-like, to enjoy with a cup of tea.
almond oatmeal cookies with chocolate chunks & raisins
makes 2 dozen cookies
1 cup almond flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1 stick unsalted butter, at room temperature
1/2 cup organic sugar
1 free-range egg
1 tsp pure vanilla
1 1/2 rolled oats (GF oats if you have a sensitivity)
1/4 cup organic dark chocolate (I used Green & Black's 70%), chopped
1/4 cup flame raisins
- Preheat the oven to 350 degrees.
- In a small bowl combine the flour, baking powder & soda, cinnamon, & salt. Set aside.
- In a large bowl, beat butter with an electric mixer on medium speed until the butter is fluffy & pale yellow, about 3-4 minutes. Add the sugar. Once well combined, add the egg. Continue to beat for another 2 minutes. Add the vanilla.
- Slowly add the mixture of dry ingredients. Once combined, fold in the oats, chocolate & raisins.
- Add TBL sized scoops of dough on a baking sheet, about 1" apart (I needed 2 baking sheets for all the dough). Bake for 14 minutes. Cool on the baking sheet for 3 minutes. Transfer to cooling racks. Store in an airtight container.
happy eatings & cheers!