There is no oatmeal in these cookies…hence the name “n’oatmeal” raisin cookies. However, the coconut gives the texture of oatmeal. I have a cousin that would probably say otherwise, as she hates anything to do with coconut, but…that’s okay. I would make something else for her, if she ever comes to see me. 🙂 (Just kidding. Love you!)
(Picture to come a bit later…)
Anyway. Here’s the recipe.
1 ¾ cup cashew flour
2 tsp coconut flour
¼ tsp baking soda
¼ tsp sea salt
1 tsp cinnamon
3 tbsp butter, softened
2 tbsp coconut oil
¼ cup granulated stevia blend
1 tsp vanilla
1 cup unsweetened shredded coconut
½ cup raisins
Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
Grind cashews into a fine powder with a coffee grinder, until you have the required amount. Pour into small mixing bowl; add coconut flour, baking soda, sea salt, and cinnamon. Mix thoroughly and set aside.
In a warm medium mixing bowl, cream together butter and coconut oil. Add granulated stevia blend and mix together. Add vanilla and egg, and mix well. The coconut oil will clump up, but that’s okay. Add dry ingredients a third at a time, mixing well between additions, until completely incorporated. Fold in coconut and raisins.
Drop by teaspoon on prepared cookie sheet, about ½ inch to 1 inch apart. Bake for about 15 minutes, or until cookies are golden brown and tops are slightly dry.