Recipe | Gluten Free Almond Oatmeal Raisin Cookies

It certainly has been a while since I last posted a recipe, hasn't it? It doesn't mean I haven't been baking though. It's nice not having to worry about finding the right light to photograph or edit a recipe or come up with some fluffy story about cookies. To be honest, a lot of times I don't know what to write about because I  don't have that many memories about desserts because I wasn't allowed to eat that many sweets as a kid. Also, Taiwanese families don't bake - not my grandmothers, or my mother - not any of the women in my family growing up.

I bake for special celebrations, to relieve stress, for practical reasons like saving money, and simply because I enjoy it. And on occasion, a friend makes a special request for gluten-free and low-sugar cookies to gift her new neighbors. So that's what these are - a healthy cookie for gift-giving.

Or...perhaps a cookie for an upcoming charity bake sale. Or for breakfast. And snack time. Ok, pretty much any time you need something to munch on.

Why do you bake?

Gluten Free Almond Oatmeal Raisin Cookies
If you love almonds, you'll love this nutty cookie chock-full of everything good. Feel free to replace the raisins with your favorite mix-in such as mini chocolate chips (as the original recipe used), or dried cranberries. 

Yield: varies depending on size - about 10 large cookies or 40 standard size cookies (feel free to halve the recipe)

7 cups almond flour
4 1/4 cups gluten free oats
1 tsp salt
1 tablespoon cornstarch
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tablespoons vanilla extract
1 tablespoon almond extract
1 1/2 cup olive oil
3/4 cup agave syrup (I used light & maple agave from Trader Joe's)
1 cup slivered almonds
1 cup golden raisins (or dried cranberries)

Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.

Stir together almond flour, oats, salt, cornstarch, baking soda and baking powder in the bowl of a stand mixer. Then add vanilla extract, olive oil and agave syrup and mix until well combined. Stir in golden raisins and slivered almonds.

On a clean surface, roll dough into a 1/2 inch thick sheet. Cut cookies with a ring mold or round cookie cutter and transfer to prepared baking sheet. Or, drop dough by heaping tablespoons onto baking sheet and flatten slightly with palm of your hand.   Bake until golden brown, about 8 minutes.

Source: Adapted from this recipe shared via Bluebonnets & Brownies

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