The ingredients:
1/2 cup coconut oil
1/4 cup molasses or honey
1/2 cup maple syrup
1 tsp. vanilla extract
1 and 1/4 cup spelt flour (use 1 cup coconut flour as a substitute if desired)
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. aluminum-free baking powder
1 cup oats
1/2 cup raisins
The process:
Preheat oven to 350 degrees. Beat coconut oil with molasses and maple syrup in a large mixing bowl. Add vanilla extract. Combine spelt or coconut flour, salt, cinnamon, baking soda and baking powder. Add to mixing bowl. Add oats, stir, then add raisins. Drop by heaping teaspoons onto a lightly greased cookie sheet and cook 10-12 minutes until cookies are browning around the edges. Let cool on cookie sheet before transferring to plate with a spatula.
Hi Tiffany,
The recipe looks good and I guess they are using shorting or coconut oil because of the allergy thing. There is so much information out now about how bad hygrogenated oils are for you that I would stay away from using shortening. Of course butter would be better but if a person has a dairy allergy, they could not use the butter.
I guess for the allergic person the better option would be the coconut oil…but, you must be careful about the kind you use. The best coconut oil is one that is certified organic and the way it’s processed is important also. There is tons of information on the web about coconut oil these days if you put that in your google search engine you can find more information on that.
Warm regards,
Erin
Thanks for the recipe!
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Just made these cookies. Absolutely wonderful!!