Flourless and Protein Filled
These oatmeal raisin cookies are almost grain free, but they are gluten free. The cookies have oats in them and that is the only grain content. These are very easy to put together and have almond butter in them which increase the protein content too! My husband and I have been experimenting with our new Vita-Mix blender (a belated wedding present) and love it so much. We happened to have a bag of raw almonds in the fridge and I came home and my husband had whipped up a batch of almond butter.So that’s what I used for the cookies, homemade raw almond butter. When you use raw almonds it makes the flavor of the butter so much lighter because the almonds are not roasted. Personally, I like the lighter flavor. If you don’t have a blender or food processor that would make good almond butter, or don’t have time to, then there’s always organic in the jar that will work just fine.
1 cup almond butter (homemade or store bought)
1/4 cup raw honey
1 teaspoon Stevita spoonable stevia
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon natural sea salt
1/2 cup old fashioned rolled oats
1/3 cup raisins
Preheat the oven to 350° F.
- In a large bowl, mix together almond butter, agave, stevia, egg and vanilla with an electric mixer on medium until the mixture thickens, about 45 seconds.
- Add the cinnamon, baking soda, salt, oats, and raisins and combine.
- On a baking sheet lined with parchment paper, scoop a tablespoon of dough 3 cookies by 4 cookies. Flatten the cookies with your finger but be careful, they are sticky!
- Bake for 10-12 minutes
- With the cookies still on, slide the parchment paper on to a cooling rack and cool for 10 minutes before removing.
- Makes about 25 cookies