Who doesn’t love cookies? Um, not me.
In fact, after going on the Paleo diet I think I’ve seen more delicious-looking dessert recipes than ever before, which has given me lots of opportunities to do a little happy dance around my kitchen.
I hope no one is watching.
And you know the best part? You don’t have to use that icky, processed gluten-free flour. I mean, seriously, that stuff still gave me stomach trouble so you know it’s not good for you.
Just like that gluten-free book by Elizabeth Hasselbeck…
I mean, substituting highly-processed food for the regular stuff just because it’s gluten-free? “I’ll trade gluten for heavy doses of sugar, chemicals and MSG.” No, thanks.
So when I was perusing (for the thousandth time) through my copy of the lovely Danielle Walker’s Against All Grain cookbook I came across her N’Oatmeal Raisin Cookies. I knew I had to try these little gems. And the best part is I’m the only one in my house who likes oatmeal raisin cookies. And making them Paleo ensured that I would be the only one to touch them.
- 1/4 cup ghee or high-quality grass fed butter
- 1 large egg at room temperature
- 1/3 cup honey
- 1 tsp pure vanilla extract
- 4 tsp cinnamon
- 3/4 tsp nutmeg
- 1 cup almond flour
- 2 Tbls coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp finely ground flaxseeds
- 3/4 cup finely shredded, unsweetened coconut
- 1/2 cup raisins
- Preheat oven to 350 degrees
- Place the ghee and egg in a bowl of a stand mixer or use an electric hand mixer and cream for 1 minute on high.
- Add the honey and vanilla and mix for another minute, or until creamy.
- In a separate bowl, add the cinnamon, nutmeg, almond flour, coconut flour, baking soda, salt and flaxseeds and stir to combine.
- Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl then mix again for 30 seconds.
- Add the coconut and raisins, then stir until combined.
- Using a spoon or ice cream scoop, drop balls of dough the size of a golf ball onto a baking sheet lined with parchment paper.
- Place another sheet of parchment paper on top of the dough, then using a spatula, gently press down until they are roughly 1/4-inch thick.
- Bake for 12 minutes, until edges are lightly brown. Once out of the oven, leave on the cookie sheet for 5 minutes before transferring to a cooling rack.