![gluten free oatmeal raisin honey cookie recipe gluten free oatmeal raisin honey cookie recipe](https://icantbelieveitslowcarb.com/wp-content/uploads/2021/01/keto-oatmeal-cookies-50-735x1103.jpg)
Pair These Oatmeal Raisin Cookies with Your Favorite Drink! You can pair these amazing Oatmeal Raisin Cookies with some Caramel Macchiato Whipped Cream, a Banana Oatmeal Protein Shake, Or even a sweet Chocolate Coffee Avocado Pudding! And if you are looking for a fresh kick, a Fruit salad would make a perfect companion. Here are some of my favorite side treats you can pair these textured Oatmeal Raisin Cookies with! There is absolutely nothing wrong with being greedy! And anyways…sugar looks good with sugar. Sometimes, and as we sit to enjoy a deliciously baked piece of sugary delight, we feel this intense need to pair it with another masterpiece. This Oatmeal Raisin Cookies recipe is a perfect companion to a hot cup of coffee, and your dearest friend when your soul craves something sweet and tasty! Believe it or not, but these Oatmeal Raisin Cookies make a perfect on the-go snack and a breakfast sugar push!Īlthough the competition is strong, you will fall in love with what I have to tell you… Imagine this… a pleasantly chewy and spiced cookie, studded with raisins and oats, and sweetened with brown sugar and cinnamon… Be still my beating heart! Sometimes, working with a butter-based cookie dough can become a hassle, and that’s exactly why I love this recipe. Give this crowd pleaser a chance and you won’t regret a single bite!Ĭhewy Oatmeal Raisin Cookies Made with raisins and love! I know raisins may not be everyone’s cup of tea, but this Oatmeal Raisin Cookies recipe will earn your trust! It’s easy, filling, and amazingly flavorful. If you are a cookie connoisseur, then you would know that the traditional Soft and Chewy Oatmeal Raisin Cookies are simply irresistible! Freshly baked, this magical mix of cinnamon and fruits reminds me of the most comforting feeling in the world, home.Īn incredible texture of moist centers and crispy edges will leave your taste buds in bliss! Thanks for posting the recipe.This post may contain affiliate links. Even with all the changes the cookies turned out really tasty & moist. Since you mentioned in your recipe comments that the cookies spread I put mine in a muffin tin with parchment paper loners & baked them for 15 min. I drained the raisins, & when still wet I coated them in the teaspoon cinnamon. I used olive oil as I am allergic to coconut, & olive oil is the only kind I buy. So I use oat flour all the time now.) I used demerara sugar, I never buy white sugar or regular brown. I have used chick pea flour, it is good, blends well, but I can taste the chick pea flavor in the final product. I have used spelt flour, it is good but does not blend well.
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( over the years in my baking I have used almond flour, but since the drought in California it doubled in price in the store, so it is too expensive.” I have used rice flour, but it is too fine & you have to use way too much of it, which makes some recipes too dry. ( I used oat flour) They turned out tasty & moist. Hi I made these cookies, but I changed the recipe, as I have a lot of food allergies.