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Receta Oatmeal raisonette cookies
by Belle

Oatmeal raisonette cookies

Gluten free oatmeal cookies with peanut butter (can be replaced for nut free) raisons and chocolate chips. Decadent and delish!

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 24 cookies

Va Bien Con: almond milk

Ingredientes

  • 1/4 cup of pb
  • 1/4 cup of veg oil
  • 1/2 cup white sugar
  • 1/4 cup of brown sugar
  • 1 tsp of vanilla
  • 1 oat flour
  • 1/4 cup brown rice flour
  • 1/2 tsp of arrow root
  • 1/2 tsp of baking soda
  • 1/8 tsp of salt
  • 3 tablespoons of almond milk (chocolate, vanilla or plain are fine)
  • 1 cup oats (gluten free if this is a concern)
  • 1/2 cup of chocolate chips
  • 1/4 cup of raisons ground up in a blender

Direcciones

  1. Preheat the oven to 350
  2. In a bowl cream together the sugars, oil, vanilla, and peanut butter.
  3. In a second bowl blend your oat flour, arrow root, baking soda, and salt.
  4. Stir you dry into the second bowl a little at a time mixing by hand. Add in the almond milk.
  5. Add the oats next then raisons and chocolate chips stirring in each ingredient.
  6. Drop by spoonfulls onto ungreased baking sheets. Bake about 12 min in the center of the oven and let cool at least 5 before serving.
  7. Even better if left in the freezer a half an hour once cool.