A few months ago, I tried this recipe for “turtle” cookies, and they completely blew my mind. Since that day, I’ve made a dozen variations on that recipe, adjusting ingredients and playing with flavor combinations. This is my oatmeal raisin riff on that recipe.
In just a few short months, these cookies have become one of my all-time favorite dessert recipes … which is pretty remarkable, considering how picky I am about cookies. I guarantee that if I handed you one, you’d never in a million years guess that they’re both gluten-free and relatively healthy. They definitely don’t taste like it. Nuts make these cookies hearty and rich; oats give them some heft and a tender bite; and maple syrup makes all the flavors sing together. Finally, adding a pinch of cloves — one of my signature moves — gives them a warm spice that you can’t quite put your finger on. Basically, they’re made of magic.
As I’ve found, this is a super versatile recipe, so I encourage you to do as I’ve done and customize it to suit your needs, hopes, and dreams. See the recipe notes for some of my suggestions!
- silicone baking mats or parchment paper
- 1½ c walnut pieces, toasted and fully cooled
- 2 c rolled oats, divided
- ¾ c brown rice flour
- ½ c turbinado sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp fine grain sea salt
- pinch ground cloves
- ½ c pure maple syrup, room temperature
- 2 Tbsp coconut oil or coconut butter, melted
- 2 Tbsp water or plant milk, room temperature
- 1.5 tsp vanilla extract
- ¾ c raisins
- Line cookie sheets with silicone baking mats or parchment paper.
- In a food processor, pulse walnuts with 1 cup of rolled oats until a crumbly mixture forms. Don't overprocess them; you don't want the walnuts to break down into walnut butter!
- In a large mixing bowl, whisk together oat mixture, remaining oats, flour, sugar, soda, and spices.
- In a small bowl, whisk together wet ingredients. Do your best, and don't worry too much if the mixture is a little too cold and the coconut oil hardens a bit.
- Add wet mixture to dry and beat well until combined.
- Fold in raisins.
- Scoop dough a tablespoon at a time. Shape into balls and flatten slightly.
- Arrange balls on prepared cookie sheets, leaving at least a couple of inches between each ball.
- Bake at 350F for ~8 minutes, or until tops are just golden.
- Transfer silicone mats or parchment paper to cooling racks and cool completely before removing. Be gentle when you remove them, as they're on the fragile side.
- Enjoy with reckless abandon!
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