Ingredients
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½ cup (1 stick) Unsalted Butter
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½ cup Maple Syrup
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1½ tablespoons coconut palm Sugar
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1 large Egg
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1 teaspoon pure Vanilla Extract
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¾ cup rolled Oats
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¾ cup Oat Flour
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½ cup Buckwheat Flour
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½ cup Flax Seeds
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½ teaspoon Baking Soda
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½ teaspoon Baking Powder
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¼ teaspoon ground Cinnamon
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¼ teaspoon Kosher Salt
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¾ cup Raisins
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½ cup chopped toasted Walnuts
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½ teaspoon Orange Zest
Directions
These fiber-filled oatmeal cookies are full of juicy raisins and toasty walnuts, intermingling with a touch of buckwheat flour. The little bit of orange zest adds vibrancy. Look for certified gluten-free oats, which are now available at most grocery stores. You can make your own oat flour by pulverizing oats in a food processor or blender.
Steps
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1
Done
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Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. |
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2
Done
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In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, maple syrup, and coconut palm sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, mix in the egg and vanilla. In a separate large bowl, combine the oats, flour, flaxseed meal, baking soda, baking powder, cinnamon, and salt. With the mixer on low speed, gradually add the dry ingredients, mixing until just combined. Fold in the raisins, walnuts, and zest. |
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3
Done
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Using the palms of your hands, roll the dough into 1½-inch balls. Place them on the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with the palm of your hand. Bake until golden, 13 to 15 minutes. Cool the cookies on the sheets on wire racks for 5 minutes, then transfer to racks or flattened paper bags to cool completely. |
