Oatmeal Currant Cookies
Yesterday, I was foraging around in the pantry for something to munch on. Sadly, I did not find anything snack-ish worthy. Found a few interesting albeit expired products though. And multiples of things I thought I would use, but as of yet, have not.
Why did we have so many cans of chipotle in adobo? And, three bags of coconut flour! Perhaps picked on sale? Or maybe a fleeting no carb experiment?
In an effort to “clean out the pantry” I quickly whipped up these Oatmeal Currant Cookies.
Used up some coconut flour, and finnally had something yummy to snack on…..
- 1/2 cup granulated sugar
- 1/2 cups room temperature unsalted butter
- 2 eggs, room temperature
- 1 tsp vanilla
- 1/2 cup coconut flour
- 1 3/4 cups gf rolled oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup currants or raisins
Preheat your oven to 350 degrees, line a large baking sheet with parchment paper or silicone mat, set aside.
Add butter and sugar to stand mixer, or use hand held and beat until smooth approx. 2 mins.
Add eggs one at a time, then add vanilla, beat 30 seconds or so.
Now add the flour, oats, baking soda, baking powder and salt.
Mix until all incorporated. Fold in currants.
Scoop about 2 Tbsps of batter for each cookie, I used a spring loaded scoop, you could also scoop with spoon onto hands and roll into ball.
Place onto baking sheet and depress slightly with hand while pressing errant dough back into sides.
These cookies will not spread while cooking,
This dough is quite sticky, so a few drop of oil on your hands will help, or refrigerate for 1/2 hour then shape.
Bake 8-10 mins, remove from oven and let rest on baking pan for a few minutes then transfer to wire rack to cool completely.