There have been several occasions on my blog where I have fully disclosed my lack of talent in the baking department (ahem, the pie from hell!) Well, the truth is, that’s still true. Though, prior to leading a grain-free lifestyle though there were a handful of baked goods that I had mastered. I mean MASTERED! One of them, was Christmas Cake, which you can now eat grain-free too! The other, oatmeal raisin cookies. One of my weak-in-the-knees kind of foods. My idea has been to try to recreate the foods I had mastered in traditional baking, in a grain-free way. Which is how I now give you, n’oatmeal raisin cookies!
I am ecstatic about these cookies for SO many reasons! The first being they are grain-free which hence the name, you can gather there are no oats in these! BUT there are also no eggs, yep, that’s right!! For all my vegan friends or those of you with egg intolerance/allergies, these are my gift to you!
Since I don’t bake very often, (read: rarely if at all!) Perfecting these is a serious treat for me! There has always been something about oatmeal cookies that I have loved, and since I don’t tolerate oats, and many of you don’t either, the n’oatmeal version satisfies a huge craving. I can’t recall when or why they became a favorite cookie of mine. Though I remember wanting to perfect my original recipe because they are on of my Dad’s favorite cookies. I used to bake them for him when I’d come to visit, and I even mailed them to him at one point over the Holiday’s.
I remember a few years ago I tried making a giant n’oatmeal raisin cookie for him, it was a disaster. Though I am sure you may have guessed that already! He ate part of it anyways and since then I have been determined to figure out a way to make n’oatmeal raisin cookies a success. And if I do say so myself, these pretty much knocked all my previous attempts out of the park (and they are healthier than the original cookie to boot!)
Whenever I start a project to recreate something I have made before, it can take a while to develop. Which is why I generally do one of these baking projects a year, I mean I’ve made it clear that baking is not my forte, but I’ll say that these cookies have never had someone so dedicated to making them delicious. Simple ingredients is always where I start. The combination of coconut, pecans, raisins, cinnamon and maple syrup gives these their buttery and warming flavor that is so beloved in their original counterparts.
There’s something about smelling warm cookies baking in the oven that just makes a place feel more like home. After making several batches of these my apartment smelled like a bakery. I left the house for an errand, came back and as soon as I walked in I was flooded with sweetness and cinnamon. If you gain no other benefit from baking these, I guarantee that will be one! Also, a great thing about these is you can change up the extras if you don’t like raisins or pecans, add chocolate or walnuts or cranberries and macadamia, the creation opportunities are limitless!
I am so happy that I can not only finally bake these myself, share them with friends and family but also with you all! Having a baking success is basically one of the greatest things to come out of 2016. I mean seriously, anyone else have a trying year? Pop these cookies in the oven before the New Year rolls in and I guarantee you’ll feel better.
I can say that I have had amazing incredible and inspiring experiences this year, but I can also say I have had some incredibly sad, trying and challenging moments that have often made it difficult to see the good. Who said growth came easy? So here, one of my favorite things I’ve seen circling around the internet, because coconut oil cures all things right?
Something like that. Or you know, n’oatmeal raisin cookies could have the same effect too 😉
N’OATMEAL RAISIN COOKIES
1 cup unsweetened shredded coconut
1 cup almond flour
1/3 cup arrowroot flour
1 tablespoon cinnamon
1/2 teaspoons sea salt
1/3 cup coconut oil
1/3 cup water
1/3 cup maple syrup
1/2 cup organic Thompson raisins
1/2 cup chopped pecans
3) Then add coconut oil, water and maple syrup. Mix ingredients until incorporated.
4) Fold in the raisins and pecans
5) Using cookie scoop or spoon form into flat cookie shape, should make either 12 small cookies or 10 palm size cookies.
6) Place in oven cook for 15-18 minutes until edges are golden brown. Let them cool first, then devour 😉