Gluten-Free Oatmeal Raisin Cookies (Dairy-Free, Refined Sugar-Free

• Vegetarian
• Gluten free

• Produce

  • 1 cup Raisins

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 3 cups Oats, gluten-free

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Cane sugar, organic
  • 1 1/2 tsp Cinnamon, ground
  • 3/4 cup Coconut sugar
  • 1 1/2 cups Gluten free oat flour
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 cup Coconut oil

Found on saltedplains.com

Description

Ingredients

• 1½ cups gluten-free oat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• 1 cup coconut oil, room temperature**
• ½ cup organic cane sugar
• ¾ cup coconut sugar
• 2 eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups gluten-free oats
• 1 cup raisins

Directions

• Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
• In a medium bowl, combine oat flour, baking powder, salt, and cinnamon. In a large bowl, cream coconut oil, cane sugar, and coconut sugar together with a hand mixer until light and fluffy.
• Mix in the eggs one at a time, followed by vanilla extract.
• With the hand mixer on low, add in the dry ingredients. Mix until combined. Stir in the whole oats until evenly combined, and lastly, fold in the raisins.
• Using a tablespoon, drop rounded scoops of dough onto the the prepared cookie sheet, spacing about 1½ to 2 inches apart. Bake for 13-15 minutes or until cookies start to turn a golden brown.
• Allow cookies to rest on cookie sheet for about two minutes before transferring them to a wire rack to cool. Store in an airtight container.