Gluten Free Oatmeal Raisin Cookies
2016-05-10 22:14:16
Yields 15
Packed with healthy whole grains, these gluten free oatmeal raisin cookies are perfect when dunked in almond milk.
Prep Time
15 min
Total Time
30 min
Nutrition Facts
Serving Size
55g
Yields
15
Amount Per Serving
Calories 231
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 16mg
5%
Sodium 87mg
4%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Sugars 14g
Protein 4g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 cup raw buckwheat groats, ground into flour (see note)
- 1/2 cup rolled oats, ground into flour (see note)
- 1/2 cup rolled oats (not ground)
- 1/2 cup finely ground almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Earth Balance (I use the whipped variety) or other non-dairy butter
- 1/4 cup natural smooth peanut butter
- 1/2 cup brown sugar
- 1/4 cup organic cane sugar
- 1 tbsp ground flax + 3 tbsp water
- 1 tsp vanilla extract
- 1/2 cup raisins, chocolate chips or chopped nuts (or a little of each)
Instructions
- Preheat the oven to 350ºF. Grease a baking sheet with coconut oil or Earth Balance.
- In a small bowl, mix together the flax and water, set aside.
- Make the buckwheat and oat flour by blending them in a high powered blender until a fine flour forms (see note).
- In a mixing bowl with an electric beater, beat the Earth Balance and peanut butter until smooth. Add the brown sugar, organic cane sugar, flax mixture and the vanilla extract, beating until combined.
- Add the flours, rolled oats, baking soda and baking powder and beat until well incorporated. Now stir in the raisins, chocolate chips and nuts (if desired). Shape into 1 1/2″ balls and place on baking sheet. Do not flatten them. Bake for 12-15 minutes watching closely at the end. They are done when they are still slightly soft to the touch, but don’t collapse when touched and are lightly browned on the bottom. Allow them to cool for 10-15 minutes on the baking sheet before transferring to a cooling rack. Enjoy!
Notes
- Grinding your own flour from whole grains such as buckwheat can be tricky since the flour can come out gritty or heat up if blended on a high speed for too long. I’ve found that if I place the rolled oats and buckwheat in my Vitamix for 2-3 minutes on low until they are almost completely ground up and then turn up the speed every minute up, then the flours are perfectly smooth and not gritty at all. If you’d like, you can also use a hand grinder, but I’ve found that a high-powered blender works well since I can prepare the other ingredients while it is grinding.
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