One of my favorite past times is baking cookies. There is nothing like the taste of cookie dough or the smell of fresh warm cookies.
Whenever we want a sweet treat, I like to make cookies with my daughters. I created this chocolate chip cookie first but wanted something a little different and not as sweet. So, I created this N’oatmeal Raisin cookie recipe and they have become a favorite in our house.
No processed sugar, no eggs and they are delicious. It can be hard to find substitutes for old favorites after eating grain free.
After many failed attempts, I have perfected a grain free N’oatmeal raisin cookie recipe AND chocolate chip cookie recipe.
**It is very important to measure the coconut oil precisely. Too much coconut oil and the cookies will spread out too flat.
Because of my daughter’s and my own nut allergies we use seed flours. I found that sunflower seeds make for a nutty flavored flour. I mix that with pumpkin seeds to make other yummy grain free recipes.
I make my own flour from sunflower seeds (unsalted) and raw pumpkin seeds that I order from Thrive Market for the best price. I take 1/2 cup of the seeds to blend at a time in my blender. Blend for 30 seconds and use a butter knife to scrape the bottom while giving it a stir. Then, pulse it again until it is fine enough. Store in an airtight container.
If you tolerate almonds, then that would work well in place of the seed flours.
This recipe is really two in one!
The Chocolate Chip Cookie Recipe:
1 C Ottos Naturals Cassava flour
1 C Thrive Sunflower seed flour (or almond, tigernut even to make it AIP)
1/2 C Coconut oil (soft enough to work with, but not melted)
2 Tsp Vanilla extract
3/4 C Raw and Untreated Honey (I get mine here!)
1 Tsp Himalayan salt
3/4 Tsp Baking Soda
1/4 C Enjoy Life allergy friendly Mini Chocolate chips
Mix the honey, coconut oil, salt, vanilla and baking soda together well. Make sure there are no clumps left.
Add in the Sunflower seed flour and cassava flour next.
Fold in the chocolate chips.
Roll into balls and space on a cookie sheet covered with unbleached parchment paper. Bake at 350 for 10-15 minutes. For softer chewy cookies bake until the tops are still a little gooey and let cool completely before moving to a cooling rack. For crispier cookie bake completely until edges are browned.
With a few switches the cookies can be made into N’oatmeal raisin cookies. The recipes are so similar I decided to post them both in this post together.
N’oatmeal Raisin Cookie Recipe:
1 C Ottos Naturals Cassava flour
1 C Thrive Sunflower seed flour (or almond, tigernut even to make it AIP)
1/2 C Coconut oil (soft enough to work with, but not melted)
2 Tsp Vanilla extract
3/4 C Raw and Untreated Honey (I get mine here!)
1 Tsp Himalayan salt
3/4 Tsp Baking Soda
1/2 C Organic and unsweetened Raisins
1/2 C Organic finely Shredded Unsweetened Coconut
Mix the honey, coconut oil, salt, vanilla and baking soda together well. Make sure there are no clumps left.
Add in the Sunflower seed flour and cassava flour next.
Add in the coconut and raisins. You may need to knead with your hands as the dough may be a bit crumbly.
Roll into balls and space on a cookie sheet covered with unbleached parchment paper. Bake at 350 for 10-15 minutes. For softer chewy cookies bake until the tops are still a little gooey and let cool completely before moving to a cooling rack. For crispier cookie bake completely until edges are browned.
