Oat Flour Oatmeal Raisin Cookies

Makes 18 Cookies using 3 tablespoon cookie scoop or disher

This is a crumble type cookie, good fiber cookie for breakfast.

*1/4 cup Butter, room temperature

*1/4 cup Butter Flavored Shortening

*1/2 cup Brown Sugar, packed

*1/4 cup Granulated Sugar

*1 Large Egg, room temperature

*2 teaspoons Vanilla Extract

*2 and 1/2 cups Old Fashion Oats, Chopped in a food processor until finely chopped

*1 and 1/2 cups Old Fashion Rolled Oats, not chopped

*1 cup Raisins

*1/4 cup of canned Garbanzo Beans/Chickpeas Juice, this is a binding agent for the cookies and for re-hydrating raisins

*1/2 teaspoon Baking Soda

*1/4 teaspoon Sea Salt

Directions

Cream together; butter, shortening, brown sugar and sugar until light and fluffy texture.

Add the salt, vanilla and egg,  mix until incorporated.

Whisk together in a bowl the oat flour and baking soda. Stir into creamed mixture.

In a microwave safe bowl add the raisins and garbanzo bean juice. Place in the microwave and in 2 to 3, 30 second increments re-hydrate the raisins stirring after each increment until raisins are soft and plump. Remove from microwave and let rest for 5 minutes.

Stir in the raisin mixture into the cookie batter, it will be a bit gooey. Scoop cookie dough onto a slip at or parchment lined 1/2 baking sheet and refrigerate for 2 hours or until completely set.

Bake cookies cold right out of the fridge on a 1/2 baking sheet, 9 cookies per sheet. Bake at 350*F.  for 12 minutes careful not to over bake. Allow cookies to cool completely on baking sheet. Serve cookies as desired or wrap individually in plastic ziplock sandwich bags and then into a gallon sized bag and freeze for later.

Note: Cookies will be crumbly if you don’t add the juice from the canned garbanzo beans. Refrigerate the garbanzo beans and use in another recipe, many plant-based recipes call for them.

Enjoy!

Lindy