|Oatmeal Raisin Walnut Cookies & Chocolate Chip Cookies ~ Gluten-Free|
I just made the most amazing Chocolate Chip Cookies, as well as Oatmeal Raisin Walnut Cookies!! They are healthy, gluten-free, easy to make & oh, so delicious! I was looking at a post by Mama Pea, over at ~ Peas & Thank You ~ & once again found myself running right into my kitchen (at 10 pm) to make another of her fab recipes. This time it was for her recipe for Caveman Cookies. It's a Paleo Diet friendly chocolate chip cookie that is made with almond flour. This is a perfect recipe to use almond flour in, it makes these cookies dynamite!!
|Chocolate Chip Cookies|
Since I could only bake half the cookie dough at a time, I decided to add a few things to the remaining cookie dough to see if I could change it into an Oatmeal Raisin Walnut Cookie. It worked perfectly, except that by adding the oatmeal it was no longer Paleo Diet friendly ~ I can live with that.
The cookies are really moist & tender, with a nice, light chewy texture. When you store them (if you don't eat them all first) layer them between waxed paper. The original Caveman Cookie recipe looked like it would be a bit too sweet for me, so I used a little less honey than Mama Pea's recipe called for & I added some water in its place. Worked like a charm! Here is my recipe for ~ Oatmeal Raisin Walnut Cookies ~ adapted from the Caveman Cookie recipe.
|Oatmeal Raisin Walnut Cookies|
Oatmeal Raisin Walnut Cookies ~ Gluten-Free
makes approx. 24 cookies
- 1 1/2 cups almond flour
- 1/3 cup oatmeal ~ gluten free, quick cooking
- 1/4 cup walnuts, chopped & toasted (toasting optional)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2/3 cup almond butter
- 1/3 cup honey
- 3 tbsp water
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 cup raisins
Preheat oven to 350 degrees.
Mix first 6 ingredients in bowl until thoroughly combined. In another large bowl, cream next five ingredients until thoroughly blended.
Combine almond mixture with wet mixture, gradually, until dough forms (if dough is too dry, add extra water ~ a tsp at a time). Fold in raisins.
Drop heaping teaspoons of dough, 1 inch apart, on parchment paper covered cookie sheet.
Bake 11-12 minutes, or until set. Cool on cookie sheet for 2 minutes, then move to cooling rack.
Store in air tight container, once cookies are cool, layering cookies between wax paper.