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.
RecipeSavants.comThese 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, RecipesEggsAmericanGrain And Dairy Free Oatmeal Raisin CookiesPT30MServes 12
Ingredients:
2 Cups Cashews0.33 Cup Coconut Oil2 Medium Eggs0.25 Cup Maple Syrup2 Teaspoons Vanilla Extract1 Teaspoon Cinnamon0.5 Cup Flaxseed Meal0.5 Teaspoon Baking Soda0.125 Teaspoon Stevia0.125 Teaspoon Sea Salt0.5 Cup Chocolate Chips0.75 Cup RaisinsPreheat 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.