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‘Oatmeal’ Raisin Cookies (GF, DF, Paleo, Vegan)

Oatmeal Raisin Cookies were always touted as the ‘healthy’ option against their chocolate chip counterpart. But more often than not, Oatmeal Raisin Cookies had just as much sugar if not more than the humble chocolate chip!

We’ve given these cookies a makeover so not only are they entirely refined sugar free, they’re also free from gluten and dairy too!

We’ve made these vegan friendly by sweetening with maple and using a flax-egg to replace a traditional egg. The flax egg also helps to add to their deliciously chewy texture! This recipe calls for ground flaxseed (aka linseed which is what we have it as) – we recommend that you grind your own linseed fresh as otherwise it oxidises and loses its nutritional value. Any leftovers, place in an airtight jar in the fridge and use as soon as you can.

Naturally since these are paleo, they don’t contain actual oats – but the chewy texture and warm flavour is so reminiscent of the real thing, we just had to make that the title!

‘Oatmeal’ Raisin Cookies
Makes 14 Cookes

1 1/4 cups Nourish & Thrive Sunflower Seed Flour (or almond meal – but this is cheaper and brings a tasty flavour to the cookies!)
1/4 cup Nourish & Thrive Tapioca Starch
1/2 tsp Baking Soda (coming soon to our store!)
1/4 tsp Salt
3/4 tsp Nourish & Thrive Cinnamon
1 “flax egg”: 1 tbsp ground Nourish & Thrive Flaxseed mixed with 2.5 tbsp water allowed to sit for 10-15 mins
1/4 cup Nourish & Thrive Almond Butter
1/4 cup Nourish & Thrive Coconut Oil, softened
1/4 cup Nourish & Thrive Maple Syrup
1/2 tsp Vanilla Extract
1/2 cup Nourish & Thrive Organic Raisins

Preheat your oven to 180c and line a baking tray with baking paper. Mix together your ground flaxseed (linseed!) with the 2.5tbsp of water and set aside.

Mix together your sunflower seed flour, tapioca starch, baking soda, salt and cinnamon in a medium bowl and place aside.

In a large bowl using an electric beater, beat your almond butter and coconut oil until fluffy, then add your maple syrup and vanilla and beat until combined. Add your flax egg and beat on a low speed.

Using a wooden spoon, mix in your flour mixture until completely mixed. Lastly fold in your raisins.

Take tablespoon sized amounts of dough, roll into balls and place evenly spread on the tray. Sometime they can spread – particularly on a hot day – so give them plenty of room.

Bake in your oven at 180c for 10 minutes or until golden around the edges. Allow to cool for 5 minutes then move from the tray. You can definitely eat them while they’re warm, but they get chewier once they come to room temperature!

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