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.
N’oatmeal Cookies
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
2 eggs
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.
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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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This recipe is a winner. I’m taking a pan of cookies out of the oven now. I baked them on a silicon mat instead of parchment paper which worked well.
I have nothing against oatmeal raisin cookies, but I love the sound of this version too! They’d be great for play dates and parties where someone is inevitably gluten free. (And I would definitely be munching on these for breakfast!)
These look so yummy! Thanks for sharing =)
Blessings,
Edye | http://gracefulcoffee.wordpress.com
These look delicious!
I have the same question as to what can I substitute for the almond flour. We have nut, dairy and gluten allergies. They look very good.
We have the same allergies. If I were making these, I would substitute the almond flour for 1c. GF oat flour, 3/4 c. GF All-Purpose flour (I like Bob’s Red Mill’s All Purpose, not to be confused with their 1 to 1), and 1/4 c. millet or sorghum flours. You can add 1/2 tsp. guar or xanthum gum as a binder. Take out the shredded coconut (falls under tree nut for many people) and use Earth Balance Butter (I use their soy free version) or Earth Balance Buttery Sticks in place of the coconut oil. Earth Balance is not the same as Smart Balance and can be found at Whole Foods, New Seasons, and Safeway. Yes, you are adding grains, but they are healthy and provide nutrients unlike adding starch flours which have no nutritional value. Good luck!