It’s no surprise that it’s raining here in Seattle today. In fact, when spring arrives in the Pacific Northwest it entails just that. You can always expect a series of sporadic showers often proceeded by short but scintillating bursts of sunshine. As the rain came down by the bucketful this morning, I found myself thumbing through my cookbook shelf while waiting for the tea kettle to boil. I cracked open the spine of my first cookbook, My Father’s Daughter, a gift from my grandmother for my 19th birthday.
I flipped aimlessly through the carefully curated recipes and meticulously crafted photos until I stumbled upon a recipe for oatmeal raisin cookies. My inspiration got the best of me (as it often does) and within minutes I set out by foot to my local PCC Market to gather any missing ingredients. After a few tweaks to Gwyneth’s recipe and a complete disaster of a kitchen, the house was swirling with the divine scent of toasted nuts and saigon cinnamon. So finally, I give you the perfect weekend treat: Chewy Oatmeal Raisin Cookies. This recipe is dairy free, gluten free and completely, melt-in-your-mouth delicious!
- 1/2 cup raisins
- 3/4 cup toasted walnuts
- 1 cup whole rolled oats (not instant or steel-cut), divided
- 1 ¼ cup gluten free flour + 2 tablespoons
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/3 cup Earth Balance
- 1/3 pure maple syrup
- 1/3 brown rice syrup
- 2 teaspoons vanilla extract
- 2 large eggs
- Preheat the oven to 350° F.
- Line baking sheet with parchment paper.
- Place raisins in a small bowl and cover with boiling to soften. Set aside.
- Add 1/2 cup oats and walnuts to a food processor and pulse until finely ground.
- Combine this mixture with the other dry ingredients in a large mixing bowl.
- Mix wet ingredients in a separate bowl and then thoroughly combine the mixed wet ingredients with the dry.
- Drain raisins and gently fold into the batter.
- Drop the mixture by large spoonfuls onto the parchment lined baking sheets.
- Bake for 13-15 minutes until browned and then remove to a cooling rack.