If you love a good oatmeal raisin cookie, then you’re going to love this great and healthier version that is made with Struesli. Everyone loves these cookies, and anyone who is looking for a great gluten-free, grain-free, dairy-free cookie will be blown away. Makes 20 cookies
- 1 cup raw almond butter, room temperature
- 1 egg, room temperature
- ½ cup coconut sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ cup raisins
- ¾ cup Struesli Original
- Preheat the oven to 350 degrees and place the oven rack in the center position. Line two baking sheets with parchment paper.
- When the almond butter and egg are at room temperature, you can start the dough. In a bowl, combine the almond butter, egg, coconut sugar, baking soda, cinnamon, and vanilla extract.
- Fold in the raisins, and then gently fold in the Struesli until they are evenly incorporated. Tip: The dough will be dense, but will bake into nice, chewy cookies.
- Using a 1 ½-inch small dough scoop or two spoons, divide the dough into 20 mounds on the prepared baking sheets, 10 cookies per sheet.
- Gently flatten and shape each dough mound with the tines of a fork.
- Bake the cookies for 9 minutes per baking sheet. Remove from the oven and let cool on the baking sheets for a few minutes before removing to a wire rack to cool more. Enjoy warm with a glass of milk.