These gluten-free, refined sugar-free cookies are the creation of my good friend, Hallie Klecker from Daily Bites. Her first cookbook, The Pure Kitchen, was just released. My copy is on the way! I can’t wait! Make sure to check it out – it’s filled with 100 gluten-free, dairy-free recipes you’re sure to love. Enjoy Hallie’s guest post!
Can you recall your first food memory?
As a little girl, I clearly remember standing on a footstool at the counter helping my mom make chocolate chip cookies. She never followed recipes and still doesn’t to this day. By heart, she knew just how much flour to put in the bowl, just how much butter to cream with the sugar, just how big of a handful of chocolate chips to mix in at the end. My mom approached cooking with an admirable “just wing it” attitude, going with the flow of the seasons, the schedule, and the family’s cravings.
Many of the recipes I create today are influenced by those formative years of cooking alongside my mom. We actually did very little baking together, but it’s the sweet treats that I remember most vividly. Her Caramel Apple Pie took first place and a bright blue ribbon in an autumn pie contest one year. The fruit cake she made only at Christmas was eagerly awaited all year long by my dad and sister. On my birthday, she often would make my favorite—Blueberry Pie—complete with homemade whipped cream on top.
Growing up in Midwestern suburbs, our grocery stores were your average American markets. But without fail, my mom could transform the humblest of ingredients (think potatoes and chicken) into a knock-out dish. She cooked simply, from scratch, with no frills or specialty gourmet ingredients. She made everything with love, and you could taste it.
As I wrote my cookbook, I found myself turning back to my family’s roots again and again. What my mom taught me in the kitchen is spelled out on the pages of my book in recipes like the Hearty Beef, Millet, & Vegetable Stew and the Baked Chicken Thighs with Balsamic Cherry Pan Sauce. When it comes to cooking, I keep try to keep things simple and pared down. I find that it’s both easier and healthier that way.
This recipe for Flourless Oatmeal Raisin Cookies couldn’t be simpler. I’m fortunate to have several well-stocked natural food stores in my area, so it’s easy for me to get my hands on a wide range of gluten-free flours. But I understand that not everyone has that privilege, so every now and then I try to create recipes that can be made without gluten-free specialty flours.
These satisfying, high-protein cookies are just sweet enough to feel like a treat. Most of the ingredients are kitchen staples. When you keep your recipes simple and straightforward, there’s room for memories to be made instead of stress to be had. To this day, baking cookies still takes me back to those days of stirring cookie dough with my mom and sneaking a sample or two when she wasn’t looking.
It’s those memories that keep me inspired and wanting to cook again and again. The little things in life—even something as simple as gluten-free cookies—really are what make it sweet and a life worth living to the fullest.
Check out more cookie recipes.
Serves: 24 cookies
- 1 cup creamy roasted almond butter
- ¼ cup agave nectar
- 2 tablespoons coconut sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup gluten-free rolled oats
- ½ cup raisins
- Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat together the almond butter, agave nectar, coconut sugar, and egg with an electric mixer on medium speed.
- Add the cinnamon, baking soda, salt, and oats. Beat to combine. Stir in the raisins by hand.
- Scoop tablespoons of the dough onto the prepared baking sheets. Flatten the cookies gently using the back of a spoon or your fingertips.
- Bake for 11-12 minutes.
- Cool the cookies for 10 minutes on the baking sheets before transferring to a wire rack to cool completely before serving.
- Store cookies in an airtight container in the refrigerator.