Today’s recipe is one that I have been dreaming for, well, years. Many years ago when I was very, very sick, my mom made me a gluten-free version of my childhood favorite: Cinnamon Oatmeal Raisin Cookies. I mean, who doesn’t love a chewy, cinnamon-infused cookie with bits of oatmeal and raisins mixed in? I say this cookie is a childhood favorite because, growing up, my family and I would occasionally eat at Rein’s New York Style deli. My brother and I’s meals typically consisted of scrambled eggs, sausage, and a NY style bagel, all of which was followed by an amazing cinnamon raisin oatmeal cookie that my mom split between the 5 of us. While gluten-filled and certainly not healthy, the memories I have connected to those cookies are very sweet. For that reason, I’ve always loved a good cinnamon oatmeal raisin cookie, even more-so than chocolate chip cookies (which believe me, is saying a lot). Therefore, when I finally had the chance to purchase both tigernut flour AND tigernut flakes, I knew this was my chance to make the cookies I had always been dreaming of. To my excitement they came out EXACTLY how I had hoped, with the perfect balance of flavors, and just the right texture that a good, cinnamon raisin oatmeal cookie should have.
Cinnamon Oatmeal Raisin Cookies
Yields 12-14 cookies
Ingredients
- 3/4 cup arrowroot flour
- 1/2 cup tigernut flour
- 1/2 cup tigernut flakes
- 1/2 cup raisins
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp gelatin
- 1/2 cup non-hydrogenated palm shortening
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
Process
- Preheat oven to 350 degrees.
- In a large bowl sift together tigernut flour, arrowroot flour, coconut flour, baking soda, sea salt, cinnamon, and tigernut flakes.
- Melt shortening and mix together with vanilla extract, then pour it over the dry ingredients, mixing until smooth, then fold in raisins.
- Roll cookie dough into 12-14 like-size balls, placing them on a parchment lined baking sheet, pressing down slightly with the back of your palm, then baking for 12 minutes.
- Once cooked remove the baking sheet from the oven and allow the cookies to cool 5-10 minutes before removing and allowing to fully cool on a wire rack.
Psalm 51:12 “Restore to me the joy of your salvation, and grant me a willing spirit to sustain me.”