N’Oatmeal Cookies – Gluten-Free, Dairy-Free
Oatmeal Raisin Cookies are not my idea of a good time, but these cookies are different. You’ll just have to trust me on this one. Don’t let their healthy appearance fool you. They are crazy addictive, and somehow you feel almost virtuous eating them. Sweetened with maple syrup and loaded with good stuff, N’oatmeal Cookies are the Paleo answer to the Oatmeal Raisin Cookie dilemma.
They are crisp on the outside and chewy on the inside, with sweet & salty pops of flavor. Instead of oats, the recipe calls for a combination of almond and flax meal. Packed with coconut, pumpkin seeds, sunflower seeds, and raisins (I like Trader Joe’s golden raisins), these cookies make a healthy afternoon snack or quick breakfast to toss at the kids for those we-were-supposed-to-leave-15-minutes-ago mornings.
If you aren’t a fan of raisin cookies, sneak in chocolate chips instead. I won’t tell anyone.
Fill a plate and bring them to your next party or barbecue (or… Crossfit workout?). They may not scream HOLIDAY CHEER, but I guarantee you there will be some gluten-free, dairy-free folks happy to know you.
recipe from Primal Palate
2 c. almond meal
1/2 c. flaxseed meal
1/2 c. shredded, unsweetened coconut
1/2 c. raw pumpkin seeds
1/2 c. raw sunflower seeds
1 T. ground cinnamon
1 t. baking soda
1 t. salt
1/2 c. pure maple syrup
1/2 c. coconut oil, melted
1 t. vanilla extract
1 c. raisins
- Preheat oven to 325°F.
- In a large mixing bowl, stir together the dry ingredients (almond meal-salt).
- In a small mixing bowl, combine the wet ingredients (maple syrup-vanilla extract) with a whisk or hand mixer.
- Stir wet ingredients into dry ingredients. Stir in 1 cup raisins.
- On a parchment lined baking sheet, drop tablespoon-sized amounts of cookie batter.
- Bake at 325 for 15 minutes.
This recipe comes from Make it Paleo: Over 200 Grain-Free Recipes for Any Occasion (Amazon) and is also featured on their blog, Primal Palate.
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