I am so excited the Megan is back with another fabulous allergy free recipe. Enjoy!
Yields about 24 cookies
1/3 cup coconut oil, at room temperature
¼ cup apple sauce
2 tsp vanilla
1 ½ tsp ground chia seeds (or ½ tsp xanthan gum)
½ cup honey (or coconut nectar, brown rice syrup, agave nectar)
1 ½ cups GF old fashioned oats (I use Bob’s Red Mill certified GF Oats)
¼ cup brown rice flour
¼ cup millet flour
¼ cup tapioca flour
¼ cup flax meal
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp sea salt
½ tsp nutmeg
3/4 cup raisins
Preheat oven to 350 degrees (F).
Combine coconut oil, apple sauce, vanilla, and chia seeds. Set aside to sit for at least 10 minutes.
Using a food processor (or a high speed blender), grind the rolled oats for 10 to 12 seconds. The goal is to break the oats up a bit; you do not want to process the oats into flour.
Combine oats and all other remaining dry ingredients. Beat in the honey and the chia seed mixture.
Drop dough by heaping teaspoonful’s on a parchment paper lined baking sheet. Carefully pat down the tops of the cookie dough so they are about half an inch thick. Bake until the cookies are a light golden brown, about 10 – 12 minutes. When the cookies are done baking DO NOT remove them from the baking sheet. Allow cookies to cool on the baking sheet; they will be very soft and crumbly right out of the oven and need time to set up.
For more of my recipes, please visit www.maidinak.com or find me on Facebook at https://www.facebook.com/pages/Maid-in-Alaska-Gluten-Free-Allergy-Friendly-recipes/126700184019889.