Last week I found a new health blog through a picture on foodgawker. Yeah, I can’t resist looking at all the yummy photos on that sight even if I can’t eat them.Â
Anyway the blog – Healthful Pursuit – has some pretty good recipes on it. I also enjoy reading peoples health journeys whether or not I agree with their food choices, I still shudder at the thought of regular gluten free living and rice flour (I’m sure in some way I’m scarred for life – just kidding).
But I found myself staring at her recipe for gluten free Oatmeal Raisin Cookies, and really wanting them. They looked chewy and delicious and the weird thing is I don’t even like oatmeal raisin cookies! I must have been away from cookies to long or something. Desperation is an interesting thing.
Suddenly I wanted a chewy cookie, a dense, chewy cookie like old times.
So, my brain went to work. I thought I was brilliant when I realized I could pulse our dried coconut flakes in our food processor an have a more “oatmealish” consistency. (I know it’s probably not a word, oh well you get my point.)
Then, actually on my first try, I nailed it. For me at least. You’ll have to be the judge on how I did, but it’s a dense, chewy cookie that’s chock full of toasted coconut and currants. Yay!
It tastes good at room temperature or right out of the fridge, but if eaten hot out of the oven quickly becomes cookie crumbles. So here’s the recipe, try it out, and let me know what you think.
I’ve had 3 people not on GAPS say they tasted great so feel free to pull these on your friends!
[title]Mock Oatmeal Raisin Cookie (GAPS/Paleo)[/title]
- 3 cups almond flour
- 1/4 cup raw honey, melted
- 3 tbsp butter, melted
- 1 egg
- 1/2 tsp sea salt
- 1/2-3/4 tsp baking soda
- 1 cup coconut flakes, pulsed in a food processor until an oatmeal consistency
- 3/4 cup dried currants
- 3/4 tsp cinnamon
- 1 tsp vanilla
- dash of nutmeg (~1/8 of a tsp or a little more)
Put coconut in a pan (no oil) and lightly toast them on a medium low heat – they should turn light to medium brown. Remove from heat.
Mix the almond flour, sea salt, baking soda, cinnamon and nutmeg in a separate bowl.Â Add the currants and toasted coconut and mix.
Take the pan you used to toast the coconut and put the butter, honey, and vanilla in it and melt on a medium low heat, until just combined and syrup like. Remove from heat.
Add egg to dry ingredients and mix until well combined then pour in the butter mixture and mix again. (Don’t worry if it feels a little drier than other recipes.)
Turn the oven on to 330Âº F. Take 2 cookie sheets and grease them, take 2 tbsp of cookie batter and form into a disc shape, place on cookie sheet. Place the cookies in the oven for 15-19 minutes, until lightly brown.
Let them cool then enjoy! Keeps well in the fridge, I would recommend eating them up within 5-7 days.
Makes about 12 cookies.
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