Sunday, November 10, 2013

Oatmeal Raisin Cookies

I can't remember where I found this recipe, but it's a good one. These cookies turn out nice and chewy. We like to dunk them in almond milk!

3/4 c sorghum flour
1/4 c gluten-free oat flour
2 tbsp flaxseed meal
1 tbsp psyllium husks
1 tsp salt
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 c butter, softened
1 c coconut sugar
1/2 c agave nectar
1 large egg
2 tsp vanilla extract
3 c gluten-free oats
1 1/2 c raisins

Preheat oven to 325. Line two baking sheets with parchment paper. In a medium bowl, whisk the flours, psyllium, salt, baking powder, cinnamon, nutmeg, and cloves. In a stand mixer bowl, mix the butter, coconut sugar, and agave nectar with the paddle attachment on medium for two minutes. Scrape down the bowl. Add the egg and vanilla; mix on medium for one minute; scrape down the bowl. Add the dry ingredients and oats; mix for one minute or until a thick dough forms. Add the raisins and mix on low for 30 seconds, just until combined. Drop tablespoons of dough onto the baking sheets. Bake one sheet at a time for 20 minutes, till golden brown. Let the cookes. cool for five minutes on the pan, then transfer to a wire rack to cool completely. Store in a sealed container for one week. Makes 48 cookies.

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