Dare I say, oatmeal raisin cookies are my favorite?
Eep! I’m sure all of you chocolate chip lovers are gasping in horror, but it’s the truth!
Though they tend to be polarizing, I’ve personally loved raisins all my life.
I remember my parents buying cereals such as Raisin Bran and Just Right, and I would sit on our kitchen floor, sifting through the boxes while searching for the dried, sweet morsels.
For years, I couldn’t eat a bowl of oatmeal without them strewn throughout it, and these days, I find it hard to enjoy a salad without them as a sweet garnish.
Oats are another story.
I grew up eating oatmeal for breakfast, but didn’t truly appreciate everything the nutritious grain had to offer until I was an adult.
Their versatility, their ability to be in both sweet and savory dishes, and their contribution to many a recipe, whether in the form of meatloaf or pancakes, are just a few of the reasons why I love this tiny powerhouse.
Putting these two delicious foods together yields one heck of a cookie!
Gluten-free oatmeal raisin cookies made with a combination of oat and buckwheat flours.
- 3/4 c . oat flour
- 1/4 c . buckwheat flour
- 3 T . quick or rolled oats (I use Country Choice Organic Oats)
- 1/4 t . cinnamon
- 1/8 t . allspice , optional
- 1/4 t . sea salt
- 1/2 t . baking soda
- 2 T . coconut sugar (or another natural granulated sugar)
- 1/8 t . powdered stevia extract
- 3 T . coconut oil , melted (only exception is butter)
- 3 T . maple syrup
- 1/2 t . vanilla
- 3 T . raisins
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flours, oats, spices, salt, baking soda, granulated sugar, and stevia).
- Stir in the oil, maple syrup, vanilla, and raisins until well combined.
- Dollop batter onto a parchment paper-lined baking sheet.
- Bake for 13-15 minutes.
- As soon as they come out, take a fork and gently press down on the tops of each cookie (this helps to compact them, which contributes greatly to their resulting texture).
- Cool on baking sheet for 15-20 minutes until set.
- Enjoy!
Nutrition facts are based on using allspice, coconut sugar, and coconut oil. WW points (new system): 4
Notes:
The added buckwheat flour aids in holding these cookies together, eliminating the need for gums or starches.
Be sure to let the cookies cool for the stated 15-20 minutes, as this ensures that they will hold together in the absence of gluten, eggs, and other binders.
What is your favorite cookie?
Carol
These were very good, crispy and chewy which is just how I enjoy them.
Ala
Love, love love! I would totally pick out the raisins in Raisin Bran to eat first–and it’s just such a nice change of pace from the cloying sweetness that can be CCC sometimes. Love this recipe, Lauren–and it’s awesome to meet you over here! 🙂
Lauren
Thanks Ala, you too! 🙂
Liz
I LOVE OR cookies, and, I would absolutely choose them over CC. (Chocolate chip doesn’t have anything on a good oatmeal raisin cookie! LOL) But I’m a SUCKER for anything with cinnamon and the other warming “sweet” spices in it, (I put cinnamon, allspice, nutmeg, ginger — and, ocassionally, cloves — in almost everything I make during Autumn and Winter. 🙂 )
And raisin bran was one of only two cereals I would eat as a kid. (I was very particular, however, and only ate ONE specific brand. 🙂 ) And, though I didn’t sit with box in lap, picking out the raisins to snack on, everytime I ate breakfast, I would dig through the box to get extra raisins for my bowl. By the time the box was just about a third full, I’d be out of raisins! 🙂
I’m gonna be making these cookies ASAP. 🙂
PS Is it weird that I think the pic with your chipped polish is adorable?
Gabby @ the veggie nook
They’re my favourite too 😉
Ceara @ Ceara's Kitchen
I am really looking forward to trying this recipe Lauren! I love a good oatmeal raisin cookie but good old chocolate chip will always be my fav.! Pinned!
Mike @TheIronYou
Those are some great looking cookies my friend. Thanks for sharing!
Charlotte Moore
YUM!! I guess oatmeal cookies with cranberries and orange zest would be my favorite. I make them whole wheat because we do not have to eat GF. I do cook some for GF people.
Rebecca @ Strength and Sunshine
These are perfect!
Lauren
Thanks Rebecca! 🙂