Tuesday, 3 November 2015

Oat & Raisin Cookies (Gluten-Free)

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.

Healthier oatmeal raisin cookies

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.
gluten-free oatmeal raisin cookies

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!

Sam x


healthy oat and 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
Pinch salt
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.