A very easy gluten free and dairy free take on a classic cookie recipe. Who doesn't love Oatmeal Raisin and Chocolate Chip Cookies?! Get the best of both worlds with this guilt free Oatmeal Raisin Chocolate Chip Cookie recipe.
You can also make the recipe vegan by swapping out the egg for a flax egg (1tbsp. ground flax and 3tbsps. water). Make sure to let the flax/water mix sit for a few mins to allow the flax to absorb the water.
These gluten free/ dairy free oatmeal raisin chocolate chip cookies can be stored for a week at room temperature in an airtight container or make the recipe in bulk and freeze the cookies for up to 2 months. Just let them thaw before serving.
This cookie recipe is easy to make and the prep takes only about 5 mins. Simply add all the dry ingredients to a medium bowl (GF flour, almond flour, oats, coconut sugar, baking powder, cinnamon, nutmeg, cloves, salt) and mix.
Then in a small bowl mix the wet ingredients (coconut oil, egg, vanilla, maple syrup).
Add the wet ingredients to the dry and combine.
Next fold in the chocolate chips and raisins.
It is optional to use both chocolate chips and raisins, you can just use one or the other. Or even add in diced pecans!
Use a spoon and drop equal dough balls onto a baking sheet lined with parchment paper.
Bake for 15 mins or until the bottoms are golden brown.
Cool the cookies on a cooling rack before serving.
If you are trying to reduce your sugar intake you can skip the coconut sugar and only use the maple syrup as the sweetener. With both the coconu