Gluten-Free Dairy-Free Oat and Raisin Cookies with Pecans
Naturally sweet, warmly spiced, and perfect for cosy snacking – no gluten or dairy required.
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Servings: 12 Cookies
Calories: 138kcal
Equipment
- ice cream scoop optional
Ingredients
- 1 cups gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 2 tbsp tahini or you could use almond butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1/2 cup raisins
- 1/4 cup chopped pecans
- 1/4 teaspoon cinnamon powder
- 1/4 ground ginger
- 1/4 teaspoon bicarbonate of soda
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, spices and salt.
- In another bowl, mix the melted coconut oil, maple syrup, Tahini and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the raisins and chopped pecans.
- Scoop tablespoon-sized portions (or use an ice cream scoop) of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 18.7g | Protein: 1.9g | Fat: 6.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1.36g | Sodium: 80.8mg | Potassium: 171.8mg | Fiber: 1.5g | Sugar: 13.6g