Oatmeal Raisin Cookies

These soft and chewy cookies are a favorite here at Now That’s Vegan! So Yummy, no one will ever guess that they are vegan and gluten-free.

Dry Ingredients:

• 1 cup Bob’s Red Mill Gluten-Free Rolled Oats, or other certified gluten-free brand
• 2 cups finely ground organic almond flour
• 1/2 teaspoon aluminum-free baking powder
• 1/2 teaspoon sea salt
• 3/4 cup raisins

Wet Ingredients:

• 1 tablespoon ground flax seeds
• 2 tablespoon filtered water
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tablespoon pure alcohol-free vanilla extract

Directions:

1. In a large bowl, mix together dry ingredients.
2. In a medium bowl, whisk together the ground flax seeds and water. Let mixture sit for one minute, then whisk in the remaining wet ingredients.
3. Mix wet ingredients into dry, until cookie dough is well combined and sticks together. The dough should be a little sticky. If too sticky, mix in more almond flour.
4. Roll a small amount of cookie dough in clean hands to form a 3/4-inch ball, then press it onto a backing sheet lined with parchment paper. Repeat with the remaining cookie dough until the baking sheet is filled with evenly spaced cookies that have room to expand.
5. Bake in batches on the middle rack, in a preheated oven set to 350° F, for 10 to 12 minutes or until cookies are golden brown. Let cool, then serve. Stores in refrigerator for 3 to 5 days. Goes great with Almond Milk.

Tip: If you want fuller (not thin) cookies, freeze the dough while the oven is preheating, and instead of using baking spray, line the baking sheet with parchment paper. Also, let the baking sheet cool between batches. For more kitchen tips, visit our Kitchen Smart page.

Yield:
Makes about twenty-four cookies.

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