Description

These chewy and cinnamon-filled paleo and AIP “oatmeal” and raisin cookies are grain-free and delicious and I guarantee you won’t miss the oats!

Ingredients

Scale

1 cup tigernut flour
1/2 cup tapioca starch
1/4 cup green banana flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup melted coconut oil (use olive oil for coconut-free)
1/4 cup maple syrup
1 tsp pure vanilla extract
1 gelatin egg (1 TBSP apple cider vinegar, 1 TBSP gelatin powder, 1/4 cup hot water)
1/4 cup raisins

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Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl combine melted coconut oil, maple syrup and vanilla.
In a large bowl whisk together tigernut flour, tapioca starch, green banana flour, baking soda, cinnamon and sea salt.
Make a well in the center of dry ingredients and pour in the melted coconut oil, maple syrup and vanilla. Stir until fully incorporated.
Make gelatin egg by combining apple cider vinegar and gelatin and then whisk in hot water with a fork until all gelatin is dissolved and mixture is frothy. Immediately pour gelatin egg into batter and fold in.*
Fold in raisins and place dough in fridge to chill for 5 minutes.
After the dough has chilled briefly, place TBSP sized amounts of dough onto a parchment lined baking sheet. Flatten slightly with fork.
Bake for 10-12 minutes or until the edges turn lightly golden brown.
Allow cookies to cool completely before eating so they don’t fall apart.

Notes

*When working with gelatin eggs you want to move quickly. First so that the heat of the water can help dissolve the gelatin, and then so that you can pour the frothy liquid into the batter. If you wait too long to add in the gelatin egg to the cookie batter, the mixture will begin to thicken and you will have unappetizing clumps of gelatin in your cookies.

Prep Time: 15 minutes
Cook Time: 12 minutes