I've always been a cookie addict. Give me a bar of chocolate and I can easily resist...give me a packet of biscuits and it's a whole different ball game.
From hobnobs to chocolate digestives, I'm a complete and utter biscuit fiend. However, there's nothing I love more than a good Oat & Raisin cookie. There's just something so comforting and homely about the taste in them, especially when dunked in a huge mugful of tea.
I'd been experimenting with healthier, gluten-free oatmeal and raisin cookie recipes for a while, but was always a little disappointed. However, I finally think I've cracked it! The addition of the tapioca flour holds these oatmeal raisin cookies together really well, making them a little more cookie-like than previous twists.
However, if you don't have any, just sub for slightly less ground almonds and a tablespoon of coconut flour.
I hope you enjoy these beauties. They're the ultimate recipe for rainy, foggy days. Or, indeed, just for enjoying with friends with lots and lots of coffee!
OATMEAL RAISIN COOKIES
1/3 cup + 1 tbsp Lucy Bee coconut oil, melted
3 tbsp honey
1/4 cup Coconom coconut sugar
1 large egg
2 cups gluten-free rolled oats
1/3 cup Tapioca flour
1/4 cup ground almonds
1/2 tsp cinnamon
1/2 tsp bicarbonate soda
Three handfuls raisins
1) Preheat the oven to 180C and grease and line two baking trays. Beat together the melted coconut oil, honey and coconut sugar for a few minutes. Add in the egg and beat until combined.
2) In a separate bowl, stir together the dry ingredients, then fold into the cookie mix, adding a tablespoon or two of almond milk if it seems a little dry. Stir in the raisins, then form the mixture into cookie shapes.
3) Place on the baking tray and cook for 8 - 10 minutes, or until golden brown.