Oatmeal Raisin Cookies (gluten free)
No oil. No gluten, No dairy. So what is it missing? Nothing! This is a kid tested and approved cookie recipe with a fun little twist – banana.
(Makes 30 Cookies)
- 1 medium banana, mashed
- 1/3 cup honey
- 1/3 cup xylitol
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup coconut flour
- 2 Tbsp Omega Crunch Sweet Cinnamon Shelled Flax Seed
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt (I used pink Himalayan salt – Yum!)
- 2 cups quick oats (be sure to buy gluten free if you have a gluten intolerance)
- 1 cup raisins
Preheat oven 375 F.
Line a baking sheet with parchment paper.
In a large bowl, use an electric mixer to mix the banana, honey, and xylitol until smooth. Next, mix in the eggs and vanilla. In a separate bowl, combine the coconut flour, cinnamon flax, ground cinnamon, baking powder, and salt. Slowly beat the dry mixture into the egg mixture until well blended. Stir in the oats and raisins. Spoon 1 Tbsp at a time onto cookie sheet, leaving about 2 inches between each cookie. Slightly flatten each cookie with the back of a spoon. Bake in preheated oven for 10 minutes.
Nutritional Info Per Cookie:
75 cals, 15g carbs, 1g fat, 2g protein, 8g sugar, 2g fiber
Recipe by Kitchen Caleigh