Recipe - The very best oatmeal raisin (and coconut and pecan, and dairy/gluten free!) cookies.

I’ve been withholding this recipe for far too long. I developed it over the course of a couple weeks during the chilly spring, when turning on the oven was an excuse to add extra heat to the house. I had so many cookies from all the test batches, I started delivering them to my neighbors!

Well, one of my neighbors is a baker and before she retired had owned a restaurant in the PNW. So she knows a thing or two about baking and claims to be very hard to impress. She was amazed by these cookies; couldn’t stop talking about them. Told me I needed to sell them locally. On and on. It was very flattering! I mean, I know I like these cookies, but to have someone as legit as she is, with all her experience, really like them too? I got a little vain about my cookies.

I thought, maybe I will sell them! And make lots of money! We can retire on our Cookie Empire!

Then I realized how unlikely that scenario is, and how I’d rather just hear back from people that my cookie recipe has brought them joy.

So, here you go. THE BEST chewy oatmeal, raisin, coconut, pecan cookies that are dairy and gluten free, to boot.

HLW Oatmeal Raisin Cookies of Joy!

1 c coconut oil, softened
1 c sucanat or coconut sugar (I prefer the coconut sugar. I’ve tried date sugar here, and it lends an amazing toffee-like depth to the finished product)
1 c brown sugar (I use the fair trade, sustainable stuff; you might need to reduce if you’re using C&H; I feel it’s sweeter)
2 tsp vanilla
2 eggs
2 c rolled oats (use verified GF for a gluten free cookie)
~ 2 c almond flour (I use Honeyville Blanched Almond Flour Super Fine Grind)
2 tsp baking soda
scant 2 tsp Himalayan pink salt
1 TB ground cinnamon
1 c fancy raisins (golden raisins, or Trader Joe’s jumbo raisin mix - just not little black Thompson’s seedless raisins)
2 c shredded coconut (I use Trader Joe’s Shredded Sweetened Coconut. It’s not terribly sweet and doesn’t have a bunch of additives. You could use plain unsweetened here and increase the sugar a bit, or the Angel Flakes type and reduce the sugar, to taste.)
1 c pecans, chopped


Preheat oven to 325F.

Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. Then sprinkle the dry ingredients on top, stir just the top layer to mix the baking soda and salt in, before you stir the wet and dry together (this is my magic trick for avoiding dirtying more than one bowl). Then add the raisins, coconut, and pecans.

Eat half your weight in cookie dough while you roll into balls and put on a cookie sheet. They won’t spread much, so you can flatten them a little with your palm and put them an inch or so apart.

Bake for 8-12 minutes, until toasty golden on top and so fragrant you are salivating.

They are actually best cold! They certainly won’t kill you when they’re warm, but try to save a few to snack on out of the fridge. The coconut oil will harden up and you will enjoy the most amazing chewy cookie you’ve possibly ever eaten.

I have no idea how many cookies this recipe makes, because I eat a lot of dough while I’m making them. I’d guess maybe around 2 dozen middle-sized cookies? Someone with more will power can get back to me on that.


Enjoy. Share them with your neighbors. Make the world a happier place. And for the love of all things holy, do not put chocolate chips in these. Or if you do, don’t tell me about it! ;)


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Hey Laura, I think... Recipe - The very best oatmeal raisin (and coconut and pecan, and dairy/gluten free!) cookies.

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