Recipe: Grain Free Oatmeal Raisin Cookies

December 30, 2012 · 23 comments

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April 30 is National Oatmeal Cookie Day but I couldn’t wait to show you this recipe for a grain free oatmeal cookie that will amaze you! It is so much like a regular oatmeal cookie, if you didn’t know better, you couldn’t tell. Here we use shredded coconut to give the texture and softness of an oatmeal cookie. We add the raisins to give the sweetness and they come out chewy, moist and delicious! They are a perfect healthy treat!

The Scots and the British were the first to eat oats in the form of an oatmeal cake. As Dr. Weston Price describes — the Scots who lived in the outer Hebrides ate cods heads stuffed with oats — that was breakfast. It seems that made these people healthy and strong in spite of the harsh climate.

Raisins Add Sweetness and Nutrients

Raisins add sweetness and nutrients. They are a concentrated source of energy, vitamins, electrolytes, and minerals. In addition, they are packed with polyphenols, anti-oxidants, dietary fiber, and other phyto-nutrients. They are high in minerals, particularly iron and potassium.

Raisins also contain resveratrol, which is an anti-oxidant, that has anti-inflammatory and anti-cancer properties. Studies suggest that resveratrol has been found to have protective action against cancers like melanoma, colon and prostate, and diseases such as coronary heart disease, degenerative nerve disease, Alzheimer’s disease and viral/ fungal infections.

If the cookies are too sweet, next time you make them use less honey — but keep the raisins as they pack a good nutrient punch! They are very sweet, but paired with the coconut fat from the shredded coconut, they will be balanced.

Grain Free Oatmeal Raisin Cookies

Ingredients

Equipment

Instructions

  1. In the food processor process the apple until it is pureed with some small chunks
  2. Add the eggs, honey, stevia and vanilla and mix
  3. Add the almond flour, shredded coconut, salt, baking soda, cinnamon and mix until just combined (not processed)
  4. Add the coconut flour in small increments until you get a firm batter (you may not need it all)
  5. Mix in the raisins
  6. Place a tablespoon of the batter onto the cookie sheet
  7. Fill the cookie sheet
  8. Place a piece of plastic wrap over the cookies and with a spatula flatten the cookies so that they are all even
  9. Bake at 325 degrees F for 14 to 18 minutes until they are golden on top
  10. Cool on a rack
  11. These freeze well if you have any left over

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 15 – 17 cookies

This post is shared at: My Meatless Monday, Monday Mania, Meatless Monday, Hearth & Soul Hop, Slightly Indulgent Tuesday, Traditional Tuesday, Mommy Club, Gluten Free Wednesday, Seasonal Celebration, Healthy 2Day, Real Food Wednesday, Tasty Traditions, Full Plate Thursday, Thank Your Body Thursday

Simple Lives Thursday, Fight Back Friday, Foodie Friday

 

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