I recently stumbled upon an author (cookbook of course) with a style & flair for cooking and baking that intrigued me. The artwork alone in her books & blog depict an organic, comforting feel perhaps a pre-Martha Stewart meets Dinah Shore with a splash of a simplistic Doris Day that clearly works for me (who doesn't love those gals?). I've certainly heard about the Paleo Diet, but haven't delved into any of the literature or recipes ... until today. Danielle Walker's book & blog entitled, "Against all Grain " detail her personal journey that led to a gluten-free & grain-free lifestyle. In a recent blog, she shared a recipe for Grain-Free Oatmeal Raisin Cookies. I made a modified version of her recipe today as seen below:
Ingredients:
- 1/4 cup palm shortening - I used organic/grassfed butter
- (1) large egg - room temperature
- 1/3 cup honey - I used local orange blossom honey
- (1) teaspoon pure vanilla extract
- 2 1/2 teaspoons cinnamon (original recipe called for 4 teaspoons)
- (1) 1/2 teaspoons nutmeg
- (1) cup blanched almond flour
- (2) Tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon course sea salt
- (2) teaspoons finely ground flax seed*
- 3/4 cup shredded/grated coconut
Directions:
- Preheat oven to 350 degrees (I used convection cook setting as well)
- Cream butter/palm shortening in standing mixer (hand mixer is fine as well); add room temperature egg & mix on high for (1) minute.
- Add honey & vanilla - blend (1) more minute
- In a separate small bowl, combine dry ingredients: cinnamon, nutmeg, almond & coconut flours, baking soda, seat salt, and flax seed - whisk to blend
- Add to butter/shortening mixture & blend with mixer for 1-2 minutes (scrape sides & bottom afterwards)
- Lastly, add coconut & raisins; briefly mix
- Using 2 Tablespoons or large ice cream scoop to place dough on cookie sheet. Make sure to leave plenty of space between cookie scoops. On a large commercial sheet, I only placed 6 balls of dough so if using a smaller size, consider no more than 4 per sheet.
- With the back of a spatula, press dough balls to flatten the tops & make a smoother circumference.
- Place in oven & bake for ~ 10 minutes
- Danielle Walker suggests storing a container in the refrigerator. I've not tried that method previously so I may try a few in the frig & a few in my glass cookie containers & let you know.
- Lastly, my recipe yielded 8 cookies total. Bon Appetite!
Ciao ~ Maryanne