I’ve been wanting to experiment with the paleo chocolate chip cookie recipe I posted a few months ago. I always thought that adding some flax meal into the mix would produce a nice oat-like texture to the cookie. Tonight I got around to experimenting, and as I’d thought, I was very right!
Perhaps the best part about this cookie (aside from the delicious flavor and texture, of course) is the fact that it literally takes just a few minutes and nothing but a bowl and spatula to put together. It’s also chock full of healthy omega 3 fatty acids and medium chain triglycerides. You could probably eat these for breakfast. I won’t tell– promise!
I used only one ounce of raisins in the recipe because raisins, while natural, are very high in sugar. If you’d like to use more, go ahead. 🙂
Chewy “Oatmeal” Raisin Cookies: Gluten, Grain and Refined Sugar Free + Vegan
- 1/2 cup almond flour
- 1 T coconut flour
- 3 T ground golden flax seeds (flax meal)
- 3 T raw organic honey
- 1/4 C almond milk (unsweetened)
- 3 T coconut oil, melted
- 1 oz. organic raisins (This is to minimize sugar/carb counts. Add more to your liking.)
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking soda
- Pinch of salt
- Preheat oven to 350.
- In a medium bowl, combine all ingredients until a thick dough is formed.
- Use your hands to make very small balls of dough– about one inch in diameter– and place them onto a parchment-lined cookie sheet.
- Bake cookies for about 10-12 minutes or until golden brown and set. Remove from oven.
- Allow cookies to cool on the pan for about 20 minutes before attempting to move them. They are very fragile while hot, but will firm up as they cool.
Makes about 16 cookies.
Nutrition (1/16th of recipe): 70 calories, 6 g carbs, 1 g fiber (5 g net carbs), 5 g fat, 1 g protein