1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
1/2 cup raisins
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Add almond flour, cinnamon, baking soda, and salt to a medium bowl, and whisk to combine, taking care to remove all lumps.
In a small bowl add melted coconut oil, cashew butter, maple syrup, and molasses, and mix until combined. I like to stick the bowl in the microwave or on the stove for a couple of seconds just to make sure that I can whisk it until it’s completely smooth.
Add vanilla extract, and mix until combined.
Add wet ingredients to the dry, mixing until combined. Add oats and raisins, and mix well.
Stick cookie dough in the fridge for 10 minutes to firm up.
After 10 minutes, remove the dough from the fridge and spoon 12 tablespoon-sized mounds of dough onto the prepared baking sheet. Stick remaining dough back in the fridge, and stick the baking sheet in the freezer for 10 minutes.
After 10 minutes, remove the cookies from the freezer and place directly in the oven. Bake for 9 minutes.
After removing them from the oven, use the back of a measuring cup to slightly flatten your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then move them to a baking sheet to continue cooling.*
Repeat steps 7-9 with the remaining dough, or keep the dough in the fridge as a yummy snack. ;)
*Cookies are best if eaten within a day or two. If they get hard, a short spin in the microwave will make everything nice and chewy again.