Oatmeal Chocolate Chip Raisin Cookies

Please let me know if you would ever like to post a recipe as a guest!! This one is from my cousin Jon Dare and sounds delicious!! 

Recently, I had some health issues that were not expected. This has me taking a second look at my life and how much I miss the things I enjoyed as a kid. Cookies! My mom was always baking cookies. I remember as far back as 4 or 5 years of age and getting fresh baked cookies at our great grandmas. To this day, I love a good cookie that is not store bought. As I continue my recovery, part of my therapy was to cook for myself more. Then I began to realize how much more I loved food and creating recipes. This one brings a little island flair to a traditional American favorite. I hope you enjoy these as much as I do!


1 cup gluten-free flour (spooned & leveled)
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon Himalayan pink salt
½ cup unsalted butter, softened to room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 and ½ cups old-fashioned rolled oats
1/2 c raisins
1/2 c coconut flakes
1/2 c chocolate chips


In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar for 1-2 minutes until well combined. Add in the egg and vanilla extract and mix until fully combined. Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats, raisins, coconut flakes and raisins until fully combined, making sure to scrape down the sides of the bowl as needed. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and dropped onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Prep time includes 30 minutes of chilling time.Cookies may be stored on the counter in an airtight container for up to five days.

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