I have made these a couple of times and not only does Justin love them, but I think they taste great! I had all the ingredients already except the almond butter, which I have started keeping now that I use it in more recipes lately. This recipe surprisingly does not use any flour and it’s EASY to mix up quick! Would be a great Labor Day treat!!! I’m thinking about trying the frosting! Will let you know how it turns out. Please let us know how you like them!
“OATMEAL” RAISIN COOKIES – from the recipe book “Cooking for the Specific Carbohydrate Diet”
1 cup smooth roast almond butter
1/3 cup honey
2 teaspoons vanilla extract
1/2 cup unsweetened shredded coconut
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins
Vanilla Frosting (recipe below – I have not tried this yet)
1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick silicone mat.
2. Blend all the wet ingredients together using a spatula or a mixer, until creamy.
3. Combine the dry ingredients in a separate small bowl. Add them to the almond butter mixture and blend well.
4. Spoon about 1 tablespoon of batter per cookie on to the prepared baking sheet, spacing the cookies about 1 inch apart. If you prefer a flatter cookie/pie, flatten the cookies a bit with the bottom of a glass jar, spoon, or spatula.
5. Bake for 10 to 12 minutes, or until the edges are just starting to brown.
6. Transfer the cookies to a wire rack to cool. Make whoopie pies by sandwiching pairs of cookies together with vanilla frosting in the middle. Store the cookies covered at room temperature for about a week, or in a refrigerator for a few weeks.
(Makes 24 cookies or 12 whoopie pies)
1/2 cup Spectrum shortening (this is the Palm shortening I posted a picture of recently)
1/4 cup honey
1/2 teaspoon vanilla extract (or vanilla bean seeds)
1 tablespoon almond milk (or other dairy-free milk), or more if needed to soften the frosting and add flavor
Using an electric mixer, blend all the ingredients together until you have the consistency of a creamy frosting. Feel free to adjust the sweetness and the amount of milk to get the consistency and flavor you prefer. Use this frosting at room temperature.
(makes about 1 cup)