Macro Oatmeal Raisin Cookies
makes about one dozen cookies
.5 C brown rice syrup
.25 C canola oil
.25 C non-dairy milk
1 T flaxseed meal
.5 t salt
.5 C whole wheat or whole wheat white flour
.25 C almond meal
.5 t baking soda
.5 t cinnamon
2/3 C raisins
1.5 C old fashioned/rolled oats
Preheat oven to 325ºF.
Combine the first set of ingredients in a large bowl, whisking til well combined. Add the second set of ingredients and stir to incorporate. Stir in the raisins and oats.
Scoop 2 T portions of dough onto parchment-lined cookie sheet and flatten to about .5-inch with the palm of your hand. Bake 15-20 minutes, until golden brown and slightly crisp around the edges. Cool 2 minutes on pan before removing (with paper) to wire rack to cool completely.
1 comment:
This recipe is so good!
I suggest you double the amounts, make an extra batch, because they disappear quickly.
The almond flour really gives them a rich flavor.
Post a Comment