A heavenly oatmeal raisin cookie: the perfect union of gluten-free oats, almond meal, cinnamon and plump raisins.
Made with a mother’s love
Evan from heaven–that’s what we christened our first born son. He was a real novelty until his two brothers showed up. But seriously, my husband and I felt Evan was an old soul with childlike enthusiasm for everything–everything that is, except for cold cereal. Evan hated it. We tried every brand imaginable, but when Fruity O’s failed to sway the little blond bugger, I got out my wooden spoon. Evan from heaven is now a strapping young buck, proving that man does not live on cereal alone. More often than not, breakfast is berry crisp, pumpkin pie, or a cookie to go. One of his favorites, oatmeal cookies loaded with oats, almond meal, raisins and cinnamon. This heavenly cookie is for you Evan from heaven, made with a mother’s love.
What you’ll need: 1 egg, 1tsp vanilla, 1/3 cup soft unsalted butter*
Preheat oven to 350º. Prepare cookie sheets with parchment paper or non-stick spray. Empty mix into large bowl. Add 1 egg, 1 tsp vanilla, and 1/3 cup very soft butter. *You can also use a combination of oil and butter, coconut oil, or non-dairy substitute. Beat 1-1½ minutes until mix combines with butter. For flatter cookies or if mix seems dry, add an extra 1-2 T of butter. Form 1-inch balls and place 2 inches apart on cookie sheet. Bake 7-9 minutes. Do not brown the tops of these cuties–cookies will have a shiny center. Cool on baking sheets 5 minutes.