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Friday, February 5, 2016

Grain-Free "Oatmeal" Raisin Cookies

Happy Friday, everyone!

Sorry that I've been absent this week. I have been super busy with my online coaching business and mom duties ;-) My son has been going through his "terrible-twos" .. and believe me.. The terrible twos are a VERY REAL thing. It's pretty funny to hear some of the things that come out of his mouth, too. :-)

In other news, I have been in the habit lately of taking on too many things. I have to realize that I am only one person and I can only do so many damn things in one day.. But I do know that I need to be taking time for myself, and for me that includes blogging and playing guitar.

I have been doing a lot of experimentation with the SCD diet. If you are unsure on what SCD means, go here. I've always been one to experiment with different diets. I think that's part of what makes me a good nutritionist. I've also had some gut issues lately, so I wanted to get those in check so I don't start having an immune flare. So far, the diet is making a HUGE difference in my digestion. 

I made grain-free "oatmeal" raisin cookies the other day but I made them SCD compliant. These are adapted from Danielle Walker's book, "Against All Grain. OH.EM.GEE. These are ever so delicious. I do hope you enjoy them!

Grain-Free "Oatmeal" Raisin Cookies
(paleo, SCD, vegetarian)
Serves 12

Prep Time: 5-7 Minutes
Cook Time:15-20 Minutes
Total Time: 30 Minutes

(Bring all ingredients to room temp)
  • 2 tablespoons grass-fed butter, palm shortening, or ghee
  • 2 tablespoons smooth, unsweetened almond butter
  • 1 large egg
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract or 1 vanilla bean, scraped
  • 3 teaspoons cinnamon
  • 1 cup almond flour
  • 2 tablespoons coconut flour 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup organic shredded coconut
  • 1/2 cup raisins (Not technically SCD, but add them if you can tolerate them)
(Preheat oven to 350F°)
1. In a large food processor, process all ingredients aside from the raisins. 
2. Pulse until mixture forms a dough ball.
3. Remove dough from food processor and transfer to a medium mixing bowl. Add in raisins and stir until combined.
4. On a large baking sheet with a silpat liner or parchment paper, use a spoon or a small ice cream scoop to scoop out cookies. Flatten out a bit with your hands. 
5. Bake for 15-20 minutes until golden brown on the bottom.
6. Remove from oven. Wait 3 minutes and then transfer to a cooling rack. Store in an air-tight container up to 3 days. 

21-Day Fix Container Counts:
(Per 1 cookie)

1 Blue
1 Orange
3 Teaspoons

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