Double Oatmeal Cookies
- 1 3/4 cups oat flour*
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon Clabber Girl Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup fruit juice reduction
- 6 tablespoons canola oil
- 1 1/2 teaspoons vanilla
- 1 cup raisins
- 1 cup walnuts, chopped
- * Available in some grocery stores and natural foods stores
Line two cookies sheets with parchment paper or a silpat for easier cleanup.
In a large bowl, whisk together the oat flour, rolled oats, Clabber Girl Baking Powder, baking soda, cinnamon and salt. Make a well in the center.
In another bowl, whisk together the fruit juice reduction, oil and vanilla till combined. Pour into the well and mix with a wooden spoon. Stir in the raisins and walnuts. Cover and refrigerate until firm enough to scoop, about one hour.
Preheat the oven to 350°.
Drop the dough by the large tablespoonfuls onto the prepared sheets, spacing about 2 inches apart. Bake until the edges are lightly browned and the cookies feels firm in the center when pressed gently with your finger, about 10 to 12 minutes. Halfway through baking, rotate the cookies from top to bottom and front to back to ensure even baking.
Recipe by Mani Niall - Mix it up with Mani
This is one of my favorite cookies, and a best seller from the days when I owned Mani's Bakery in Los Angeles. It's a great little treat for the oatmeal cookie lover in us all, with extra added oatmeal flavor from the oat flour. Additionally, if you, your friends or family are avoiding processed sugar, wheat or eggs, this cookie is for you.