Oatmeal Raisin Cookies (Gluten free, low sugar)

These Oatmeal Raisin cookies are a HIT for the whole family. They use all healthy & natural ingredients, plus are gluten free and can be dairy free. They’re low in sugar, but do not sacrifice any taste. They’re soft, slightly chewy and with just enough crisp.

Make sure to use certified organic gluten free oats; I use Nature’s Path brand. Oatmeal is technically gluten free, but can be processed in a facility with other gluten containing flours. It has the potential for being cross-reacted with gluten. Furthermore, many brands not certified organic were tested positive for glyphosate, the toxic chemical linked to many serious problems! So it’s better to be safe in my opinion.

Optional add ins could include: walnuts, pecans, chocolate chips etc. You could also omit the dried fruit if desired.

INGREDIENTS:

1 whole egg (free range organic)
1/2 cup granulated brown erythritol (sugar substitute) ie Swerve or Surkin gold brand
3/4 cup granulated sugar erythritol
1/4 cup (55g) grass fed butter (I use Kerrygold) or ghee; room temperature
1/4 cup (55g) unsweetened applesauce
1/2 tsp vanilla

3/4 cup (80g) almond flour
1 & 1/2 cups (120g) gluten free organic old fashioned oats (ie Nature’s Path)
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 cup (40g) raisins or cranberries (without added sugar)

DIRECTIONS:

In a large bowl, cream together the egg, butter/ghee, applesauce and erythritol sugar substitutes with a hand mixer (or stand mixer if you have one).

In a separate smaller bowl, combine all dry ingredients except the raisins. Whisk together until well mixed.

Slowly add the dry ingredients into the wet, using the hand mixer. Add vanilla extract. It should become a thick dough batter. Chill in the fridge for 15-20 minutes, while the oven is pre-heating to 350F.

*NOTE*: Do not chill for longer than 20 minutes. Do not pre-make the dough and let it chill for a few hours. This will not allow the cookies to spread and rise properly. You want the dough a little chilled but still soft and not cold or hard!*

Line baking sheets with parchment paper. Once the dough has been chilled, use a spoon to portion out cookies (I used my scale and measured mine to weigh 10 grams each). Space out evenly on the sheet and flatten them slightly before baking.
Bake 350F for approximately 10-12 min. Check at 5-6 minutes. They won’t spread too much, so form into the desired shape before baking.

Cool on the parchment paper until set, then store in a glass container. May keep in room temperature (if the temp is controlled and doesn’t get too warm). Store in the fridge or freezer for a longer shelf-life.

NUTRITION FACTS: Makes 30 (10 gram) cookies