Oatmeal-Raisin Chocolate Chip Cookies
From the book: "This dough can be made into balls or smashed flat. Our mom insists that cookies should be flat and crisp, while we prefer them round and softer inside. In our oven, the pan looks like an elephant stepped on part of it—half the cookies are flat and half are round balls. Either way, the recipe makes 12 great cookies."
Servings: 12 cookies
Ingredients
- 3/4 cup oat flour*
- 1/4 cup old fashioned oats*
- 1/4 cup pure maple syrup
- 1/4 cup almond butter**
- 1 tablespoon ground flax seed
- 1 and 1/2 teaspoons vanilla extract
- 1/4 cup raisins
- 1/4 cup non-dairy dark chocolate chips or 1.5 ounces finely chopped dark chocolate bar
Instructions
- Preheat the oven to 350°F then line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine all of the ingredients then stir together until a dough forms.
- Scoop the dough out 1 and 1/2-to-2 tablespoons at a time and roll into balls. Press down with the bottom of a glass (or your hand) to form a round disc shape (or leave as balls). Bake in the oven for 12-15 minutes, until light golden brown on the edges. All to cool before serving and enjoy!
Notes
The original recipe doesn't call for it but I added a 1/2 teaspoon of fine sea salt to suit my taste preferences.
*Be sure to use certified gluten-free oats and oat flour for allergies
**Peanut butter or cashew butter will also work
***If you're not a fan of raisins or chocolate, feel free to swap one out with extra of each other or substitute chopped nuts like walnuts or pecans.