When the cookie craving strikes, and strikes fast.... Chewy Oatmeal Raisin Cookies to the rescue! No fancy ingredients, no lengthy steps, these cookies can be in the oven in under 10 minutes!
Crispy on the outside and super moist on the inside, each bite will take you back to your childhood. Add in raisins , chocolate chips, peanut butter chips, cranberries.... anything goes!
Quick, you still have time to get these babies in the oven and end your weekend on a sweet note.
D r y
1 cup gluten free oats
1/3 cup gluten free oat flour ( make sure completely ground)
3 tbsp coconut sugar
2 tbsp ground flax meal
1 tsp cinnamon
1/2 tsp sea salt
1 tsp baking powder
W e t
1/3 cup cashew/ or almond butter
3 tbsp pure maple syrup
2 tbsp melted coconut oil
3 tbsp almond milk
1 tsp vanilla extract
Optional: ¼ cup raisins ( more to taste)
Preheat your oven to 350F and line your baking sheet with parchment paper.
Add all your dry ingredients into a mixing bowl and whisk well.
In a separate bowl add all your wet ingredients. Whisk until one uniform mixture remains. Using a rubber spatula start to add your dry into your wet and mix well. Fold in your raisins.
Scoop out ping pong sized batter balls and place onto the prepared baking sheet—spaced evenly apart. Using a fork or your hands, slightly flatten cookies, form and secure the edges with your fingers. Cookies will spread during baking.
Bake cookies about 12-13 minutes or until golden brown and cookies are very fragrant. Remove from oven and allow cookies to cool AT LEAST 30 MINUTES. These cookies will firm up quite a bit and if you pick up before they cool they might break.
Save in a sealed container in the refrigerator!