Oatmeal Raisin Cookies
These are the best oatmeal raisin cookies!
Ingredients
- 2/3 Cup raisins
- 1 Cup boiling water
- 1 Tbsp egg replacer or ground flax (+ 2 Tbsp cold water) mixed together
- 1/2 Cup coconut oil softened
- 1/2 cup + 6 tbsp organic sugar
- 1 Tsp vanilla extract
- 1/2 Cup oat flour
- 1/2 Cup bob’s red mills gluten free flour
- 3/4 Tsp ground cinnamon
- 1/2 Tsp baking soda
- 1/4 Tsp sea salt
- 2 Tbsp coconut (or other plant based) milk
- 1 1/2 Cups quick oats
Instructions
- Add raisins to a glass bowl and top with boiling water. Set aside.
- Prepare egg replacer (flax egg) by adding to 2 tablespoons of cold water. Mix and set aside.
- Pre heat the oven to 350 degrees and line two baking sheets with parchment paper.
- Add coconut oil to a bowl or standing mixer and mix for about 1 minute.
- Add sugar and mix again about 1-2 minutes.
- Add vanilla extract and egg replacer and mix again until combined.
- In a separate bowl, add all dry ingredients (except oatmeal) and mix.
- Add the dry ingredients to the wet ingredients. Add coconut milk and mix until blended.
- Add oatmeal and raisins (drained) and blend carefully so not to mash the raisins.
- Roll into balls (about 1 Tbsp) and place on baking sheet about 2-3 inches apart.
- Bake for 13-15 minutes. Allow to cool on the baking sheets.
Notes
These cookies are so good! Crispy on the edges and outside and soft in the inside. Be careful… it’s easy to eat more than one at a time!