Oatmeal Raisin Walnut Pecan Cookies
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
  1. Pre-heat oven to 375 F.
  2. Line two 9 x 12 baking sheets with parchment paper or grease them.
  3. Put oats in blender or food processor.
  4. Run until oats are ground into a flour, this won't take long.
  5. Add gluten-free baking mix, cinnamon, allspice, baking powder, and salt to the blender, blend until well-combined.
  6. Add walnuts and pecans, pulse briefly until the nuts are somewhere between finely chopped and a coarse flour (either works)
  7. 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).
  8. Add eggs and beat together until smooth.
  9. Stir in lemon juice and vanilla.
  10. Mix with dry ingredients from blender until uniform (I used my stand mixer with the paddle attachment for this step and the next one.)
  11. Add raisins and mix in.
  12. Drop batter onto baking sheets by rounded tablespoonfuls.
  13. 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/