Dessert Recipes

(SF)Oatmeal Raisin Cookies

1 cup (100g) instant oats (measured correctly & gluten-free if necessary)

¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

⅛ tsp salt

2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

1 tsp vanilla extract

½ cup (120mL) agave

¼ cup (40g) raisins

~Instructions~

Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.

Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.