Cookies & Bars
Chewy Oatmeal Raisin Cookies
Soaking the raisins in warm water for 10 minutes before adding them is what keeps them plump and chewy in the finished cookie, instead of pulling moisture out of the dough and turning tough themselves.
Ingredients
- 1.5 cups rolled oats (gluten-free)
- 1 cup almond flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup dairy-free butter, softened
- 1/2 cup allulose
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup raisins
Method
- 1
Soak the raisins in warm water for 10 minutes, then drain well and pat dry — dried raisins pull moisture straight out of cookie dough as they bake, which is what leaves both the raisins and the surrounding cookie tough and dry; soaking them first means they arrive already plump instead of thirsty.
- 2
Whisk oats, almond flour, baking soda, cinnamon, and salt together.
- 3
Cream dairy-free butter and allulose until fluffy, then beat in egg and vanilla.
- 4
Mix in the dry ingredients until just combined, then fold in the plumped raisins.
- 5
Scoop onto a parchment-lined baking sheet and bake at 350°F for 11-13 minutes until the edges are golden. Cool on the pan 5 minutes before transferring.