Raspberry-Chocolate Oatmeal Cookies (Vegan, GF)

Jennifer came home for the weekend so we decided to go on a baking frenzy! We sort of just made this recipe up as we went along and believe it or not they turned out amazing! These cookies are so classy! They're like the kind you would find in one of those chic coffee shops. They turned out nice and chewy the way oatmeal cookies should be :) 

1 1/2 cup old fashioned oats (make sure they are GF oats)

1 1/2 cup Gluten-free Flour Blend (see substitutes tab)

1/4 cup arrowroot flour

1/2 cup brown rice syrup

1/2 cup sucanat (evaporated cane juice)

3/4 tsp baking powder

1/2 tsp cinnamon

1/3 cup safflower oil

3 tbsp almond milk

1 tsp vanilla

1/4 tsp salt

1/2 cup fresh or frozen raspberries

1/2 cup vegan chocolate chips

1/2 cup nuts ie. pecans or walnuts (we used pecans)

Preheat oven to 350 F. Combine dry ingredients in a large bowl, set aside. In a separate bowl combine all remaning ingredients except for raspberries, chocolate and nuts. Combine dry ingredients to wet, mix until combined. Then add raspberries, chocolate and nuts. Oil a baking sheet with safflower oil, drop cookies by the spoonful, flatten a bit. Bake for around 12 minutes or until edges are golden brown. Once taken out of oven, the cookies will seem very loose, don't be alarmed! They need time to stiffen up, leave on cookie sheet for at least 10 minutes, transfer to a cooler place in order to stiffen up even more. These were perfect the next day, because they had time to set overnight. 

The texture of these cookies are pretty amazing considering they are gluten free. The arrowroot makes the cookies nice and dense and chewy. Perfect with your afternoon coffee! 

Splashes of Raspberry