Raisin NOatmeal Cookies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 96.7
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 2.8 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.5 g
- Protein: 2.1 g
View full nutritional breakdown of Raisin NOatmeal Cookies calories by ingredient
Introduction
These cookies are the sleeper hit of the party - you’ll swear they won’t turn out until they start making your home smell divine! Adapted slightly from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free, these are rich-tasting thanks to cashew butter, toasted coconut and a dark amber honey. They’re gluten free, egg free, dairy free and tender without falling apart - the texture is just like a perfectly done "real" oatmeal cookie! These cookies are the sleeper hit of the party - you’ll swear they won’t turn out until they start making your home smell divine! Adapted slightly from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free, these are rich-tasting thanks to cashew butter, toasted coconut and a dark amber honey. They’re gluten free, egg free, dairy free and tender without falling apart - the texture is just like a perfectly done "real" oatmeal cookie!Number of Servings: 12
Ingredients
-
½ cup smooth cashew butter
2 tbsp dark amber honey
1 tsp egg replacer powder
1 tbsp warm water
1 tsp pure vanilla extract
1 tbsp Goldschlager liqueur (optional)
1 tsp cinnamon
¼ tsp salt
¼ cup finely shredded unsweetened coconut
¼ tsp baking soda
⅓ cup dark raisins, soaked in hot water and drained well
Directions
Preheat the oven to 350F and line a baking sheet with parchment or SilPat.
In a bowl, mix together the cashew butter, honey, egg replacer, water, vanilla, liqueur, cinnamon and salt until well combined.
Stir in the coconut, baking soda and raisins.
Scoop 1-2 tbsp sized balls onto the sheet, spacing about 1” apart. With wet fingers, flatten the tops slightly.
Bake 10-11 minutes.
Cool on the sheet for 10 minutes, then carefully move to a cooling rack.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, mix together the cashew butter, honey, egg replacer, water, vanilla, liqueur, cinnamon and salt until well combined.
Stir in the coconut, baking soda and raisins.
Scoop 1-2 tbsp sized balls onto the sheet, spacing about 1” apart. With wet fingers, flatten the tops slightly.
Bake 10-11 minutes.
Cool on the sheet for 10 minutes, then carefully move to a cooling rack.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.