I love oatmeal raisin cookies, especially the chewie ones from Tim Hortons, but now I cant eat those cookies anymore because of the sugar and oats. My test results from the food sensitivity test rated high for sugar cane and oats so I decided to make my own and these cookies turned out so yummy and chewy. I hope you like them.
1 egg
1/2 cup of honey
1 tsp vanilla
1/4 cup grass fed butter or palm shortening, melted
1 1/3 cup almond flour
1 tbsp coconut flour
1/3 cup of shredded coconut
3 tsp cinnamon
pinch of salt
1/2 cup of raisins
Preheat oven to 350'. Mix the egg in a stand up mixer. Add the vanilla, honey and butter. Sift in the flours and mix well. Scrap the mixture off the sides with a spatula. Add the coconut, cinnamon, salt and raisins and mix well, remembering to scrap the sides of the bowl and mix again. Prepare a baking sheet with parchment paper and spoon the dough into small balls and flatten with a cold fork. Place in oven for 12 min. Enjoy!
1 egg
1/2 cup of honey
1 tsp vanilla
1/4 cup grass fed butter or palm shortening, melted
1 1/3 cup almond flour
1 tbsp coconut flour
1/3 cup of shredded coconut
3 tsp cinnamon
pinch of salt
1/2 cup of raisins
Preheat oven to 350'. Mix the egg in a stand up mixer. Add the vanilla, honey and butter. Sift in the flours and mix well. Scrap the mixture off the sides with a spatula. Add the coconut, cinnamon, salt and raisins and mix well, remembering to scrap the sides of the bowl and mix again. Prepare a baking sheet with parchment paper and spoon the dough into small balls and flatten with a cold fork. Place in oven for 12 min. Enjoy!