My attempt at an ‘no-oatmeal’ cookie was somewhat of a fail as it didn’t taste anything like an oatmeal cookie to me. I tried mimicking the texture with sliced almonds and though the taste was pretty good, it didn’t resemble the taste of an oatmeal cookie. SO! Instead of throwing the baby out with the bath water (…and I can’t believe I just wrote that because I really never thought that was a nice saying – haha), I made a little tweak by adding pumpkin pie spice and voilà ……these cookies were born!
I have been craving oatmeal cookies for a while now. I guess I could try to get gluten free oats and just make an oatmeal cookie but I really wanted to recreate one without using oats at all. I haven’t tried any form of gluten free flour and/or oats & I must admit, I’m a little hesitant to do so. I feel soooo good and I honestly don’t want to test the waters. I have made enough “wanna-be’s” to know that I am completely content with eating imposters (though now, these are my kind of eats and the real things are the imposters) so I’ll probably keep dabbling and see if I can create something that will give me the feeling of eating an oatmeal cookie!
That said, I nibbled on one of these with coffee the other day and not gonna lie, I almost felt like I was eating none other but an oatmeal cookie! I guess it could be because I came across a raisin and that’s really the only time I like raisins in my cookies but for 1/2 a second, it gave me all the good feels of a cookie I used to love!
The pumpkin pie spice was added later so I did have a batch of these cookies without that spice added in and they are equally as good! So it’s an easy ingredient to leave out of the recipe if you’re not keen on that flavor – though it is a very subtle flavor …..not overwhelming at all, just a hint of warmth if you will. It also calls for raisins but again, an easy swap for cranberries or even chocolate chips if you prefer! Or something you could leave out all together because the cookie itself can really stand alone!
Enough babbling — have at it!
- 1 cup cashew butter
- 1 stick grassfed butter
- 2 lg eggs
- 1 cup coconut sugar
- 1 tsp pure vanilla extract
- 2 heaping cups sliced almonds
- 2 tbsp tapioca flour
- 2 tbsp pumpkin pie spice*
- 1 1/2 tsp baking soda
- 1 cup raisins**
- Preheat oven to 350 degrees.
- With stand or hand mixer, mix cashew butter, butter, eggs, sugar and vanilla together.
- In a small food processor or sharp knife, pulse/cut the almonds to resemble the size of oats (this was an attempt at an "oatmeal" cookie so this is why I cut them ...not sure how they'd hold up if you skip this step).
- By hand, stir in the almonds, tapioca flour, pumpkin spice, baking soda and raisins.
- With a small scooper, drop batter (about 1 1/2 inches apart) onto a parchment or silpat lined cookie sheet. Bake for 10-12 (11 minutes was perfect for me!) minutes. Transfer to wire rack to cool and repeat with remaining cookie batter.
- Makes about 60 cookies.
- *This spice can be omitted all together if you're not a fan of this flavor. The cookie is equally as good! Or simply just add to taste, starting at 1 tsp.
- **You could sub out the raisins for cranberries or even dark chocolate chips - or nothing at all. They really are good, on their own 🙂
