Gluten Free Oatmeal Raisin Cookies

• 1 cup Raisins
• 1/2 cups Spectrum Non-Hydrogenated Shortening
• 1/2 cups Palm Sugar
• 1 whole Egg
• 1/2 cups Light Agave Nectar
• 1 Tablespoon Vanilla (gluten Free)
• 2 cups Blanched Almond Flour, Finely Ground
• 1/2 cups Tapioca Or Arrowroot Flour
• 1/2 teaspoons Xanthan Gum
• 1/2 teaspoons Cinnamon
• 1- 1/2 cup Quick Cooking Oats, Gluten Free
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Sea Salt

1. 1.
2. Preheat oven to 350 degrees F.
3. 2.
4. In a small bowl, soak raisins in warm water and set aside.
5. 3.
6. In a large mixing bowl, beat the shortening and palm sugar until combined.
7. 4.
8. In a separate bowl, whisk together the egg, agave, and vanilla.
9. 5.
10. Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.
11. 6.
12. In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt.
13. 7.
14. Add the dry ingredients to the wet and stir until well combined.
15. 8.
16. Drain the plump raisins and fold into the batter.
17. 9.
18. Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart.
19. Slightly flatten with the palm of your hands.
20. 10.
21. Bake for 8-10 minutes or until light golden brown.
22. Using a spatula, remove the cookies from the sheet immediately.

raisins, spectrum non, sugar, egg, vanilla, blanched almond flour, tapioca, xanthan gum, cinnamon, cooking oats, baking soda, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-oatmeal-raisin-cookies/ (may not work)