Ok, so for starters preheat the oven to 350 degrees.
* 1 1/2 cups of almond flour
* 2 cups of gluten free oatmeal
* 1/2 cup of agave
* 1/2 cup of grapeseed oil
* 1 ts of apple cider vinegar
* 1 Tb of spectrum organic palm shortening
* 1 ts. of sea salt
* 1 ts of cinnamon
* 1 ts. of ground nutmeg
* 1/2 ts. of ground cloves
* 1 ts. of pure vanilla
* (you can add about 1/2 cup of sugar to make them sweeter)
* Mix all together with a fork and notice the sticky-ness that starts to occur. If it is too crumbly add a bit more agave or grapeseed oil...just a dash at a time.
* Then add 1 cup of raisins, I used the hunza raisins like I said, but half of hunza and half california red raisins.
* Mix well and then spoon out teaspoon sized dolups on a baking sheet with parchment paper.
* Bake 10 - 12 minutes at 350 degrees.
* Let cool before moving from the pan because there will be less crumbling and breaks in the cookies.
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