This cookie recipe is not only easy and delicious, but it’s also free of the six most common allergens (dairy, eggs, wheat (gluten), soy, peanuts, and tree nuts). This recipe comes to us from healthy cooking experts Judi and Shari Zucker, aka the Double Energy Twins, who have authored five health and natural foods cookbooks. Their most recent collaboration is the Ultimate Allergy-Free Snack Cookbook.
Everyone’s Favorite Oatmeal Raisin Cookies
Yield: About 30 cookies
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 cups rolled oats
- 1 cup raisins
- 1 cup unsweetened shredded coconut
- 1 cup honey(or maple syrup)
- 2/3 cup extra virgin olive oil (can use the following grapeseed, safflower, or sunflower oil)
- 1 tablespoon vanilla
1. Preheat the oven to 350°F. Lightly oil a cookie sheet and set aside.
2. Combine the flour, baking powder, and cinnamon in a medium bowl. Add the oats, shredded coconut and raisins and stir until well distributed. Set aside.
3. Place the honey, oil, and vanilla in a large mixing bowl and stir until well blended.
4. Add the flour mixture to the honey mixture and stir to form a sticky batter-like dough.
5. Drop rounded tablespoons of dough about 2 inches apart on the prepared cookie sheet.
6. Bake for 10 to 12 minutes or until lightly browned.
7. Cool the cookies a few minutes before removing from the cookie sheet. Transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Variation: Mix it up and add 1/2 cup dry roasted sunflower seeds.
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