OOOH yum. Truly, I don’t know why I waited so long to experiment with this one. The aroma of these warm morsels while baking was too much! A touch of cinnamon and a pinch of nutmeg just took my memory back to my mother-in-law’s home, Marge! She would make the BEST soft oatmeal raisin cookies, and that was usually gone before they cooled… I think this is as good as I can do, Marge.
OMA’S RAISIN COOKIES
August 1, 2016
: 12 cookies
Ingredients
- 1 1/2 cups almond flour
- 1/2 tsp baking powder
- 1/2 tsp Himalayan salt
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup melted coconut oil
- 1/3 cup pure maple syrup
- 1 tsp homemade vanilla
- 2/3 cup chopped walnuts pecans work too
- 1/2 cup raisins or comb of cranberries
- 1/2 cup gluten-free oatmeal optional (omit 1/2 cup almond flour)
- 1 egg
Directions
- Step 1 Turn the oven to 350 F and line a cookie sheet with baking paper.
- Step 2 In a medium bowl mix the almond flour, salt, baking powder, cinnamon, nutmeg with a fork until well blended.
- Step 3 Pour in the maple syrup, oil, egg, and vanilla and mix well.
- Step 4 I use a melon ball to place the cookies on the baking sheet and then flatten them a bit.
- Step 5 Bake for 15 to 20 minutes and golden brown on the top. Let cool for 10 minutes, if you can!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.