These cookies are an allergy-friendly spin on the classic oatmeal cookies you know and love. Cashews and flaxseed meal create a grain-free base for crunchy oatmeal and chewy raisins. The flavors of cinnamon and vanilla extract come together perfectly in this sweet treat. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Grain And Dairy Free Oatmeal Raisin Cookies Grain And Dairy Free Oatmeal Raisin Cookies Recipe | PT30M Serves 12 Ingredients: 2 Cups Cashews 0.33 Cup Coconut Oil 2 Medium Eggs 0.25 Cup Maple Syrup 2 Teaspoons Vanilla Extract 1 Teaspoon Cinnamon 0.5 Cup Flaxseed Meal 0.5 Teaspoon Baking Soda 0.125 Teaspoon Stevia 0.125 Teaspoon Sea Salt 0.5 Cup Chocolate Chips 0.75 Cup Raisins Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Puree together eggs, vanilla, nuts, coconut oil and sweetener in a food processor on medium high speed until cashews are completely smooth. Take out the cashew mixture into a mixing bowl and set aside. Sift together flaxseed meal, baking soda, cinnamon, stevia and salt. Stir flaxseed mixture into cashew mixture. Just combine the ingredients without overmixing them. Fold in raisins. Leave the batter to set for 10 minutes. Now, scoop the cookie mixture over lined cookie sheets, about 1 inch apart. Bake for about 10 to 15 minutes or until cookies are nicely puffed from the center. Cool for 10 minutes before serving.

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