Gluten-Free Oatmeal Raisin Peanut / Almond Butter Cookies
When mom and Siri were back home two weeks ago, accommodating both of their restrictive diets was difficult, to say the least. Sister is doing a gluten-free, sugar-free deal and mom had to very strictly monitor her sodium intake. Luckily, I was able to find a delicioso cookie recipe on the Interwebs that I then adapted to make my own to suit the very picky needs of my family. These cookies are chewy and healthy and you don't need to feel bad about eating five in one sitting. Or feel bad if you want, you're still going to have eaten five cookies in a row.
Oatmeal Raisin Peanut / Almond Butter Cookies
Adapted from Peace Love and Food
1/3 cup of all natural applesauce (unsweetened)
1/2 cup of maple syrup (you can also use raw honey here as well AND feel free to use less)
1 cup almond butter, unsalted, creamy (or substitute with chunky peanut butter, which was also pretty awesome)
2 tsp vanilla
3 cups rolled oats
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup of raisins (or more, as you like)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat works perfectly as well.
In a medium bowl, mix together all ingredients in order until all thoroughly incorporated.
Drop one tablespoon of dough onto the sheet and repeat with remaining dough, separating by a few inches on the sheet. Flatten out the tops for wider cookies and bake for 12 minutes or until golden brown.
Then try not to eat all of them. I stored the extras in the freezer and they keep rather well there, although let's be honest, we could have finished them all in one day.