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Soft, chewy and super scrumptious!
These delectable cookies are made from a mix of oat flour, chocolate chips, peanuts, raisins and agave- a wholesome and gluten free treat that's perfect for any occasion.
I used to make these Oatmeal cookies all the time at my Cafe, and they were a favourite with everyone.
They're easy-to-make and customizable and I am delighted to share my recipe with you. I hope it entices you to mix up a batch of your own.
Yields approximately 36 cookies
Ingredients
3 1/2 Cups Oat Flour (grounded oats)
2 Cups Whole Oats
3 1/2 Cups Slivered Almonds
1 Cup Brown Sugar
2/3 Cup Raisins or sub for Dried Cranberries or Cherries
1/2 Cup Chocolate Chips
2 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Salt
1 Cup Agave (or you can sub for coconut sugar syrup, maple syrup or date syrup)
1/2 Cup Coconut Oil
1/4 Cup Coconut Milk (or any other non-dairy milk)
Method
Add all of the dry ingredients to a mixing bowl and stir until well combined.
Add the rest of the ingredients and mix well until properly combined.
Scoop the batter onto 3 non-stick or lined baking dishes (lined with either parchment paper or non-stick liners). Use your hands to shape and flatten the cookies. Note: You can wet your hands to help shape the cookie dough.
Preheat the oven to 350°F and bake for 12-15 minutes until golden brown.
Allow to cool before serving.
Storing: You can store these cookies in the fridge, but you can also store the batter, or the baked cookies in the freezer for prepping purposes over the holidays or anytime of year.