Oatmeal Raisin Chia Seed Cookies

You Will Need

​4 1/2 Tablespoons canola oil
1/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons water
2 large eggs
1 cup whole wheat flour that includes 3 Tablespoons of Bob's Red Mill all-purpose, gluten-free flour (if GF flour is unavailable; any other lighter flour would probably work, or try omitting the GF flour and using just 1 cup whole wheat flour)
3/4 cup one-minute rolled oats 
1/4 cup plus 2 Tablespoons coconut flour
2 Tablespoons chia seeds
3/4 cup raisins

Yield 20 cookies 

What To Do

Preheat oven to 350ºF
 
1. In a medium bowl, mix the flours, oats, chia seeds and raisins until evenly distributed.
2.  In large bowl, beat together the canola oil, sugar, vanilla extract, cinnamon, baking soda, salt, eggs and water until fluffy. Stir in dry ingredients with a spatula. If mix is too dry, add about 1 T water.
3. Using a 1 oz scoop, place dough onto large greased or parchment-lined baking sheet. Press with a spatula to 3/8" height. Makes 20 cookies. Add any leftover mixture to top of existing mounds.
4.  Flatten and shape cookies with spatula.  Cookies should be about ½ inch thick and circular
5.  Bake for 10 minutes until golden brown.
8.  After 5-15 minutes, transfer to cooling rack to finish cooling.
9.  Store in airtight container.

       King Arthur Flour recipe adaptation by Michael Concannon