I like oatmeal cookies. Do you?
This recipe was delicious. Very different, yes, but still delicious.
strangest thing about them is that they go into the oven and come out
of the oven looking pretty much the same way as they did when they went
in. I was already expecting that after looking the recipe over, but it
was still strange to see the un-melted toasting cookie balls grinning
at me every time I walked by the oven.
mixing the dough, don’t worry about the texture not being “right”.
It’ll form itself into a sticky-ish almost crumbly looking mixture, but
that’s normal. Don’t panic and throw it out, ‘cause you’ll just end up
with the same results when you start over.
nice thing about this dough is that you can mix for as much as you need
to. Coconut flour (unlike wheat flour) will not become glutinous after
a lot of mixing. So there’s no worry about tough cookies.
you’ve mixed the dough, you can shape it into tablespoon sized balls
using a measuring tablespoon as a guide or a small cookie scoop. Your
choice. I liked using my hands.
I liked the
idea of keeping the cookies in a ball, but if you want the traditional
flat round just press each ball down flat with your hand (but not too
flat) and bake for about 6 minutes. Just keep an eye on them, they’ll
bake pretty quickly.
The texture of the cookies
was a little different too. They have a buttery, soft inside with a
slightly crisp, almost flaky outside. Sounds good, doesn’t it?
Oh, by the way, I added the Coconut
as a personal recipe. Just click on the name and it'll take you to the recipe. If you want to save the cookie balls recipe, just click on the title.
Flour Oatmeal Raisin Cookie Balls
Servings: approximately 25-27 cookies
Preparation Time: 20 minutes
- 1/2 cup (1 stick) + 6 tablespoons grass-fed butter, softened
- 3/4 cup firmly-packed organic whole brown sugar
- 2 eggs
- 1 teaspoons organic vanilla extract
- 1 1/2 cups coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground garam masala or ground cinnamon
- 1/8 teaspoon salt
- 3 cups rolled oats
- 1 cup organic dark or golden raisins
Heat oven to 350 degrees F. In large bowl,
beat butter and sugar on medium speed with an electric mixer until
creamy. Add eggs and vanilla; mix well.
separate bowl combine coconut flour, baking soda, garam masala or
cinnamon and salt. Add oats and raisins; mix until thoroughly combined.
Then combine dry ingredients with the creamed sugar/egg.
on low speed until well incorporated. (The mixture will have an oddly
loose consistency due to the lack of liquid in this recipe, but fear
Roll cookie dough into balls, using
approximately 1 tablespoon of dough per ball. Place each dough ball on
an ungreased cookie sheet.
Bake 10-12 min.
(depending on your oven) until the cookies are golden brown on top.
Remove from over, break one open and check the center. If the test
cookie seems undercooked in the middle, return the baking sheet to the
oven for 2 more minutes, being careful not to let the bottoms burn.
the cookies from the oven, let cool for 1 minute on the cookie sheet.
Transfer cookies to a plate or wire rack and cool completely.
Store in a zipper bag or tightly-covered container. These will keep for 7-10 days but mine never last that long!
Recipe submitted (to Free Coconut Recipes Blog) by DH, Baltimore, MD