Oatmeal cookies make me think of my Grandpa Howard. Growing up, a trip to Grandma Mary and Grandpa Howard’s house meant fresh baked bread, sourdough pancakes, and the BEST oatmeal cookies you have ever had in your life. I remember my mouth starting to water with anticipation whenever we pulled in the driveway. Grandpa Howard is a perfectionist and therefore his cookies are perfect every. single. time. He painstakingly grinds pecans into a fine flour to give the cookies a nutty, decadent taste without the big chunks of pecans…he measures each item with precision and the result is heavenly.
Sticking with my motto of never messing with a perfected family recipe…I went an entirely different direction with these oatmeal cookies…I cut the butter, changed the sugar, left out the dairy…and removed the flour–but I added in some fun things as well.
I made these cookies for a friend the other day…but saved a few for Gavin and I to munch on…and I have loved having a yummy, healthy treat in the mornings. The buckwheat flour definitely gives these babies a particular taste…but they are moist and delicious. I keep them in the freezer..and eat them frozen. Gavin likes to let the defrost. Either way, they are a tasty, healthy way to satisfy your sweet tooth!
Gluten Free/Dairy Free Loaded Oatmeal Cookies
makes 20 cookies
1 C buckwheat flour
1/2 C shredded coconut
1 teaspoon baking soda
***1/2 t xanthum gum **this is optional, I made them with and without…it just makes them stick together a little better
1 t kosher salt
1 1/2 t ground cinnamon
3 C old fashion oats *make sure they are certified GF
4 T coconut oil
4 T apple sauce
1/2 C brown sugar
1/2 C dehydrated cane juice (you can use white sugar)
1 t vanilla
1/4 C raisins
1/4 C golden raisins
1/4 C dried cranberries
Preheat the oven to 350 degrees. In a medium bowl, combine the flour, coconut, baking soda, salt, *xanthum gum, salt and oats. In a large bowl, mix together the coconut oil, apple sauce, brown sugar, cane juice, eggs and vanilla.
Combine the wet and dry ingredients. Mix in the raisins and cranberries.
On a lined baking sheet, drop tablespoonfuls of the batter about 1 inch apart. (I gently pressed each cookie a little before baking).
Bake for 10 minutes. Allow to cool completely on a cooling rack. Store in the refrigerator.