We all know by now that I have a cookie problem, an addiction really. These are really delicious gluten-free cookies, that hits the mark. I am a big fan of the chocolate-raisin-oatmeal combination, and with the use of almond flour instead of all-purpose flour adds a delicate nutty flavor to this classic combination. While these are not grain-free, they are the perfect treat for someone who can tolerate some grains.
makes 2 dozen cookies
1 cup almond flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1 stick unsalted butter, at room temperature
1/2 cup organic sugar
1 free-range egg
1 tsp pure vanilla
1 1/2 Gluten-free rolled oats
1/4 cup organic dark chocolate (I used Green & Black’s 70%), chopped
1/4 cup organic flame raisins
- Preheat the oven to 350 degrees.
- In a small bowl combine the flour, baking powder & soda, cinnamon, & salt. Set aside.
- In a large bowl, beat butter with an electric mixer on medium speed until the butter is fluffy & pale yellow, about 3-4 minutes. Add the sugar. Once well combined, add the egg. Continue to beat for another 2 minutes. Add the vanilla.
- Slowly add the mixture of dry ingredients. Once combined, fold in the oats, chocolate & raisins.
- Add TBL sized scoops of dough on a baking sheet, about 1″ apart (I needed 2 baking sheets for all the dough). Bake for 14 minutes. Cool on the baking sheet for 3 minutes. Transfer to cooling racks. Store in an airtight container.