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Gluten Free Oatmeal Raisin Cookies

A delicious, classic cookies, made gluten free - crispy and chewy options
Print Recipe
Prep Time 15 mins
Cook Time 11 mins
Course Dessert, Snack
Cuisine American

Ingredients
  

  • 8 oz. grass-fed butter or palm shortening for dairy free
  • 1 cup maple sugar or coconut sugar or a combination of the two
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup almond flour
  • 1/2 cup arrowroot
  • 1/2 - 1 cup gluten free flour blend Use 1/2 cup for flat, crispy cookies, use 1 cup for a chewier, puffier cookie
  • 1 cup gluten free oatmeal
  • 1 cup gluten free oatmeal blended into flour
  • 1 cup raisins
  • 1 cup pecans - measure, then chop
  • 1 1/2 tsp. ground cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  • In a large mixing bowl, combine softened butter, sugar, eggs and vanilla until well mixed.
  • Add in all of the dry ingredients and mix until well combined.
  • Scoop into desired size, I like about 1 1/2 tablespoons per cookie, evenly spaced on prepared baking sheets.
  • Bake for 11 minutes or until set in the middle and starting to brown around the edges.
Keyword Dairy Free, Gluten Free