Oatmeal Raisin Cookies with Cinnamon Spread

Hey all you gluten-freebies! Did you now you can make cookies with just ONE type of flour instead of combining all this craziness together (like potato starch, xantham gum, rice flour etc.) 


Gluten-free oats is the word! 


Think of these cookies as baked oatmeal, you know how gluey oatmeal can get, it sticks together no matter what! That was kind of the concept I was going here using oat flour. 

And they are a great chewy oatmeal cookie texture, yes they're not going to be like regular oatmeal cookies, but they really get the job done. Add some cinnamon spread for extra moistness because, as you know gluten-free doesn't always come moist :P.


And the giveaway winner, (sorry we're late with that) is Alex! who said that her favourite fruits were: Watermelon!!!!! Totally watermelon! And mangoes too! :)


Congratulations Alex! We will be sending your book and bars soon! Please email: jac_909@hotmail.com your shipping address.

1 cup gluten-free oats
3/4 cup gluten-free oat flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
Dash of cinnamon
1/2 cup raisins
2 tbsp agave nectar
1/4 cup grapeseed oil
1/4-1/3 cup water

Cinnamon Spread:
2 tbsp tahini
Water to thicken (about 1-2 tbsp)
1 tsp cinnamon
Drops of stevia to taste

Preheat oven to 350F. To make cookies combine oats, oat flour, baking powder, baking soda, cinnamon, raisins and salt in a medium bowl. In a separate, smaller bowl combine the honey and oil. Add honey and oil mixture to dry ingredients, add 1/4 cup water, you may need to add more so have some water more handy. Spoon cookies onto a cookie sheet and flatten slightly with hand. Bake in oven for 20-25 minutes or until golden brown and deliciously smelling! :)

Prepare cinnamon spread by combine all listed ingredients, if it's not spreadable enough add more tahini. Another great addition would be lucuma, yum!