Scrumptious Gluten Free Oatmeal Raisin Cookies

gluten free - dairy free - soy free - refined sugar free - nut free

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There's something that feels so quintessential motherhood about baking a fresh batch of cookies from scratch with your little one. Grey and I have been trying to make one new recipe a week together, or at least baking a batch of muffins or fresh pancakes on the weekends, to help foster bonding and education on creating food fresh and healthy at home. It also helps in teaching kitchen safety, which you can never start too young. 

This super easy recipe is below and utilizes coconut sugar to cut out refined sugar and lends a warm, spicy note that elevates the traditional oatmeal cookie to a new level. 

We also use organic raisins due to grapes being a highly contaminated fruit when it comes to pesticides and sprays. 

Gluten Free Oatmeal Raisin Cookies

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INGREDIENTS:

wet

• 1 C vegan butter
• 1 C coconut sugar
• 2 organic eggs
• 2 tsp organic vanilla

dry

• 2 1/2 C. All Purpose Gluten Free Flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1/2 tsp. sea salt
• 3 C gluten free oats (not instant!)
• 1 1/2 c raisins

DIRECTIONS:

• Preheat oven to 350°.
  
• Whisk all dry ingredients except for raisins and oats; set aside.
  
• Combine wet ingredients, on the low setting,  mix with a hand mixer.
  
• To cream, increase speed to high and beat until fluffy.
  
• Stir the dry mixture into the creamed mixture until well mixed.
  
• Add the oats and raisins; stir to incorporate.
  
• Drop 1-2 TBSP. dough with a spoon about 2-inches apart onto baking sheet sprayed lined with parchment or coated lightly with coconut oil. 
  
• Bake 11-13 minutes on center rack until golden. 
  
• Remove from oven; allow to cook for five minutes, transfer to cooling rack. Enjoy warm or save in fridge for up to one week.