I've been munching on these cookies for the past couple of days and I just can't get enough of them! I think they are among the best cookies I've ever baked! They are so smooth and I like the sweet surprise with each bite as a result of the raisins in them! What better way to combine oatmeal than with coconut and raisins!
It was initially a gluten-free recipe but I only had gluten-free flour in the house and gluten oatmeal. I never knew that the oats we buy at the supermarket aren't gluten-free unless you deliberately look for oats labelled gluten-free. I got interested in gluten-free products when I got two clients who specifically wanted gluten-free cake. I thank God they loved their cakes, but it taught me so much about gluten-free products... like did you know that you can buy gluten-free Oreos at Healthy-U!! I was surprised! Though I didn't try them out.
But for all the gluten-free friends reading this in Nairobi, you can get a lot of gluten-free products (including cookies) at Healthy-U stores.
If you'd like to completely go vegan with this recipe, you could replace the 2 eggs with 2 flax-seed eggs. There are a number of online resources that can guide you on how to make a flax-seed egg.
My love for spice wasn't left out of this recipe and I added a bit of cinnamon and nutmeg to go with the nutty flavour of the peanut butter and the oats.
You could use any type of oil from coconut oil to corn oil, as long as it doesn't have a strong taste like olive oil. I find olive oil too strong to be used in pastries.
Coconut flour/shredded coconut/desiccated coconut can make pastries a bit dry and brown sugar together with the oil, honey and peanut butter ensure the cookie is moist and chewy. If you like a crunch in your cookie, then this recipe is definitely not for you.
Here's what you need:
Here's how to go about it: