nut butter coconut raisin cookies

nut butter coconut raisin cookies

These cookies are a huge favorite around my house, and everyone I share them with seems to love them too. I think they’re a good “breakfast cookie”, since they really are quite healthy, made with whole grain and fruit. They do have a bit of sugar, but coconut sugar is unrefined and low-glycemic. I have made them two ways – the traditional way with peanut and almond butters and butter, and the allergen-free/vegan way, which really IS just as good. Most people don’t even notice the difference. Both versions are gluten-free.

Here is the recipe, with allergen-free substitutions noted. You’ll love these! xo

INGREDIENTS

  • organic unsalted butter, 4 T {vegan substitute: warmed coconut oil or coconut spread}
  • coconut sugar, 3/4 cup
  • peanut butter, almond butter or combination of the two, 1 cup {nut-free substitute: sesame seed butter}
  • 1 egg + 1 egg yolk {vegan substitute: 1 1/2 tablespoon ground flax seed meal + 4 tablespoons warm water}
  • vanilla extract, 1 tablespoon
  • gluten-free rolled oats, 2 1/4 cups
  • aluminum-free baking soda, 1 teaspoon
  • fine sea salt, 1/4 teaspoon
  • raisins, 1 1/2 cups
  • shredded coconut, 1/2 cup

METHOD

  1. Beat together butter and sugar in a large bowl.
  2. Slowly mix in the nut butter, egg and vanilla until creamy.
  3. In a separate bowl combine the oats, baking soda, salt and coconut, then stir into the butter mixture until well combined.
  4. Gently stir in the raisins.
  5. Drop spoonfulls of batter onto a parchment-lined baking sheet. You’ll want to form the cookies a bit with your hands by pressing down and shaping them.
  6. Bake at 325 degrees for about 12-14 minutes. The bottoms of the cookies will be golden brown, and the center of the cookies may seem a little less than done, which is okay.
  7. Allow the cookies to set on the cookie sheet for a few minutes before transferring them to cooling racks.

brown sesame banana bread

This perfectly moist, yummy banana bread is vegan, gluten-free, and is sweetened with raw agave. I love the sesame seeds – they give it just that little bit of crunch and “nuttiness”, while still being nut-free.

This recipe makes two mini loaves. If you want to make a regular sized bread loaf, just double it.

 

INGREDIENTS

  • sorghum flour, 1/4 + 1/8 cup
  • oat flour, 1/4 + 1/8 cup
  • tapioca flour, 1/4 cup
  • baking soda, 1/4 teaspoon
  • fine sea salt, rounded 1/4 teaspoon
  • ground cinnamon, 1/2 teaspoon
  • raw brown sesame seeds, 1/4 cup
  • very ripe bananas, 2
  • coconut oil, 3 tablespoons
  • flax seed meal, 1 tablespoon
  • warm water, 3 tablespoons
  • raw agave nectar, 1/4 cup
  • vanilla, 1 tablespoon
  • plain coconut yogurt, 1/8 cup

METHOD

  1. In a medium bowl, mix together the flours, baking soda, salt, cinnamon and sesame seeds.
  2. In another medium bowl, mash the bananas, leaving them a little chunky.
  3. Add the coconut oil, agave, vanilla and yogurt to the bananas and stir gently until well combined.
  4. Whisk together the flax seed meal and warm water until creamy, then stir into the banana mixture.
  5. Gently fold the dry mixture into the wet ingredients until all the flour is moistened.
  6. Grease and flour two mini loaf pans, then divide the batter evenly between the two.
  7. Bake for about 45 minutes at 350 degrees, or until a toothpick inserted comes out clean.
  8. Allow the loaves to cool in the pans for about 5 minutes before transferring them to racks to cool completely.