Flourless Oatmeal Chocolate Chip Raisin Coconut Cookies

Long title huh?  Well, I wanted to make sure all the key ingredients were listed! Oh and I didn't even have room to mention that these are a breakfast cookie. Not that they have to be breakfast cookies, they can be anytime cookies, but I was specifically trying to make these a low fat and healthy muffin alternative. 

I'm not brave enough to venture into baking with gluten free flours yet (mostly because I hate baking), so instead of a breakfast muffin, I decided to go with a flourless cookie instead.

This recipe is still a work-in-progress. I've made these twice so far, adjusting the ingredients slightly each time and plan to change things just a little more next time too by substituting coconut oil for the butter. The recipe is great as is, but just a tad crumbly.

These pictures are from the first batch I made...

Before Baking

Fresh out of the Oven

Flourless Oatmeal Chocolate Chip Raisin Coconut Cookies

 

Flourless Oatmeal Chocolate Chip Raisin Coconut Cookies

Yield: 18 cookies

1.5 cups quick cooking oats

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon 

2 Tbs brown sugar

2 Tbs raisins

2 Tbs coconut

2 Tbs chocolate chips

1 egg

1 Tbs honey

2 Tbs butter, melted (update: I used coconut oil with good results!)

1/2 tsp vanilla

1. Combine the first 5 ingredients in a mini food processor. Pulse to combine and lightly grind up the oatmeal. 
2. Transfer the dry mixture to a mixing bowl, then add the raisins, coconut and chocolate chips.
3. In the mini food processor, combine the egg, honey, butter and vanilla, then pour into the dry mixture and stir to combine.
4. Measure heaping Tbs of the dough onto a cookie sheet lined with parchment. (you should get 15 cookies)
5. Bake at 350 degrees for about 10 minutes.