Oatmeal Raisin Walnut Pecan Cookies
Author: Mary Saylor
Recipe type: dessert
Prep time:
Cook time:
Total time:
- Ingredients that go in blender/food processor:
- 1 cup oat flour (can make in your blender from rolled oats)
- 1 cup Pamela's Gluten-Free Baking Mix or homemade GF flour mix: ⅓ cup white rice flour, ⅓ cup brown rice flour, 2.5 Tbsp. almond meal, 1 Tbsp. tapioca starch, 1 Tbsp. sweet white rice flour, 1 tsp. baking powder, pinch xanthan gum
- 1 tsp. cinnamon
- ½ tsp. allspice
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup walnuts
- ¼ cup pecans
- To cream together in a large bowl:
- 4 Tbsp solid coconut oil. (If your room temperature is hot enough for the coconut oil to be liquid, cool the oil in a refrigerator.)
- 1 cup coconut sugar
- Wet ingredients:
- 2 duck eggs
- 1 Tbsp. lemon juice
- 2 tsp. vanilla
- A final addition:
- ¼ cup raisins
- Pre-heat oven to 375 F.
- Line two 9 x 12 baking sheets with parchment paper or grease them.
- Put oats in blender or food processor.
- Run until oats are ground into a flour, this won't take long.
- Add gluten-free baking mix, cinnamon, allspice, baking powder, and salt to the blender, blend until well-combined.
- Add walnuts and pecans, pulse briefly until the nuts are somewhere between finely chopped and a coarse flour (either works)
- In a large bowl, cream (beat together) the coconut oil and sugar. By hand works best for me, but use whatever method you prefer (beater, stand mixer).
- Add eggs and beat together until smooth.
- Stir in lemon juice and vanilla.
- Mix with dry ingredients from blender until uniform (I used my stand mixer with the paddle attachment for this step and the next one.)
- Add raisins and mix in.
- Drop batter onto baking sheets by rounded tablespoonfuls.
- Bake 14-15 minutes, until cookies are set and edges are barely beginning to brown.
Recipe by Fit and Fed at http://fitandfed.net/2012/10/19/gluten-free-oatmeal-raisin-walnut-pecan-cookies-baking-duck-eggs/
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