Chewy, Coconut, Oatmeal, Raisin Cookies
Servings: 24
Preparation Time: 30 minutes
Ingredients:
- 1 cup coconut oil, softened
- 2 cups whole sugar
- 2 teaspoons vanilla extract
- 2 soy-free eggs
- 2 cups rolled oats (use verified GF for a gluten-free cookie)
- 2 cups almond flour*
- 2 teaspoons baking soda
- scant 2 teaspoons Himalayan Pink Salt
- 1 tablespoon ground cinnamon
- 1 cup golden raisins
- 2 cups dried, unsweetened coconut flakes
- 1 cup pecans, chopped
Directions:
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Cream the coconut oil and sugar in a large bowl and add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda, and salt. Stir the wet and dry together, and then add the raisins, coconut, and pecans.
Roll into golf-ball sized cookies and flatten slightly with your palm. The cookies shouldn’t spread too much, so you can place them about an inch apart.
Bake for 8–12 minutes until the cookies are golden and fragrant.
Best when served chilled.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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