My husband’s favorite cookie was oatmeal raisin. These are very easy to make (if you have a food processor) and very tasty. And they don’t have very many ingredients, also a pretty good thing. If you have dried dates which most of us do since fresh dates are not always available, soak them in boiling water for 5-10 minutes to soften them before using them in this recipe.
Preheat oven to 350 degrees. Spread a medium size cookie sheet with parchment paper. In the bowl of a food processor, add:
1 1/2 cups gluten-free old fashioned oats, preferably organic
1/2 cup seed butter like sunflower or pumpkin butter or tahini
10-12 softened dates, medium sized
1/4 cup date syrup (or if you don’t have date syrup, use some of the water from soaking the dates just increase the number of dates if you want a sweeter cookie)
1/4 teaspoon sea salt
1 teaspoon vanilla extract (optional)
Blend until combined and the oatmeal is partly ground and a dough forms. This should take only about a minute. Remove from the food processor to a bowl and stir in:
1/2 cup carob chips (optional)
1/4 cup raisins or dried cranberries (optional)
Scoop out several tablespoons (to a 1/4 cup depending on how large you’d like the cookies) of the dough and form into a flat, round disc. Repeat with the remaining dough. The recipe should make approximately 12 cookies. Bake for 10-12 minutes. Let cool for about 5 minutes before removing from the baking sheet.
cookingwithoutallergens 