Here in this house we are firmly divided when it comes to cookies, which can be a bit of an issue when I want to please everyone with a single batch. Some of us are lovers of oatmeal raisin, and the remainder swear by chocolate chip. My chocolate chip fanatics are easier, because they’re not picky. Soft, chewy, or with a bit of crunch—the only requirement is those bits of chocolate.
For me, the perfect cookie starts with oatmeal, and to that gets added some chewy bits. Raisins are fine, of course, but kind of ho-hum. For a truly memorable cookie, I go with currants, and then I toss in some pecans or almonds for a crunchy finish. These are best baked up soft yet chewy – and heavenly if you can sneak a few while still warm from the oven.
So which will it be today: chocolate chip or oatmeal raisin? Since I am the baker, I get to choose. Isn’t it obvious? Oatmeal raisin, of course.
- 1 1/2 cups gluten free oats, not quick cooking
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 sugar
- 2 tsp golden flaxseed, ground
- 1/2 cup currants
- 1/2 cup pecans, chopped
- 1/2 cup coconut oil, in liquid state
- 1/2 cup brown rice syrup, in liquid state
- 1 egg, room temperature
- 1 tsp vanilla
Preheat oven to 350 degrees.
In large bowl mix all dry ingredients.
Make a well in the middle, add the wet ingredients and mix well.
Scoop up a full teaspoon size into your hand and roll into a tight ball.
Drop on sheet pan lined with parchment paper, about 2 inches apart.
Do not press down or flatten, they will spread out while cooking.
Pop into heated oven and cook 10-12 minutes or until golden in color and crispy at edges.
Remove from oven and let sit at least 5 minutes, then remove from sheet pan to cooling rack.