Coconut Oatmeal Raisin Cookies

I have been busy testing out some new recipes as I am creating a brand new meal plan for my next “Your Best Life” online program, which will begin July 4. Stay posted…registration will be opening soon!

I used spelt flour to keep the cookies nut free to take to school, but I also could have used a gluten free baking blend that didn’t contain nut flour. I like spelt flour because the texture and taste are very similar to wheat flour when baking (it does contain some gluten), but it is still more like it was in its ancient grain state (it’s not commercially modified as much as wheat).

I also mentioned in the video that I used duck eggs – for those who are curious, they are very similar to chicken eggs. The ones I used were larger than typical chicken eggs, and definitely had a harder shell. They used to be tested on the blood IgG Food Sensitivity testing that I do in clinic, and duck eggs were often tolerated better than chicken eggs…my theory is that it may have something to do with them being less commercially raised, and being more in their natural state. I purchased these through www.eatlocalgreybruce.ca .

Don’t get me wrong – these are still cookies, but they are a healthier version of the typical Oatmeal variety because they contain some healthy saturated fats from the coconut oil, and are more naturally sweetened with the raisins and the maple syrup.

If you try them out, let me know what you think!

P.S. Sorry for the crummy picture - I forgot to take one before they were almost all gone. Here's what I brought to work today:)

Here’s the recipe…
Coconut Oatmeal Raisin Cookies

Ingredients
• 2 cups Oats
• 1 cup Almond Flour (or flour of your choice – I used spelt)
• 1/2 tsp Baking Soda
• 2 tsp Cinnamon
• 1/2 tsp Sea Salt
• 1/3 cup Organic Raisins
• 1/3 cup Unsweetened Coconut Flakes
• 1/3 cup Coconut Oil (melted)
• 1/3 cup Maple Syrup
• 2 Egg (whisked)

Directions
1. Preheat oven to 350.
2. In a large mixing bowl, combine oats, almond flour, baking soda, cinnamon, sea salt, raisins and coconut flakes.
3. In a separate bowl, combine melted coconut oil, maple syrup and eggs. Whisk and pour into the large bowl with dry ingredients. Mix well.
4. Roll cookie dough into balls and gently flatten on a large baking sheet. Bake for 12 to 15 minutes. Enjoy!