I don’t know about you, but there are some days that you are so busy or tired that you really don’t want to cook…but you still want some sort of “comfort food” that you don’t feel bad about eating.
These cookies may be more of an autumn cookie (and you’ll probably see it pop up again during the fall!)… But 1) I’ve been craving all things granola lately, 2) this is an easy, one-bowl, “throw together” recipe, and 3) well, it’s just really good.
Let it be noted that the nutmeg is essential to the success of this recipe…I’ve been tweaking it all summer, and then this morning, added the nutmeg. Voila! Instant yumminess. (Cookies for breakfast aren’t bad, either!)
Oatmeal Raisin Cookies
2 oz. (1/4 c.) coconut oil, melted
1 oz. (2T.) unsweetened applesauce
2.7 oz. (1/4 c.) agave nectar
2 T. coconut palm sugar
2.8 oz. (1/2 c.) buckwheat flour
3 oz. (1 c.) gluten-free rolled oats
1 t. baking soda
1/2 t. salt
1 T. cinnamon
1/2 t. nutmeg
1/2 t. vanilla extract
3 oz. (1/2 c.) raisins
Mix all ingredients–except for the raisins–together in a large bowl. When the mixture is well-combined, stir in the raisins. Spoon onto a greased cookie sheet. Bake at 350 degrees F for 8 minutes.