Oatmeal Raisin Chocolate Chip Cookies

Based on an elite recipe by xx, these cookies are gluten free! I think coconut oil adds a subtle flavor, but you can use entirely butter if you must. You need 30mins at least of downtime when you let these firm up and cool down before baking, so factor in that time.

• 2 sticks butter

• 2 Cup Almond Flour

• 2 Cups Oats

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 tsp vanilla extract

• 1 Cup brown sugar

• 1 Cup white sugar

• 1/4 cup or 100 grams Coconut oil

• 2 Cups Dark or Bittersweet Chocolate chips

• 2 Cups Raisins

As with almost every cookie I make, the first step is to brown the butter; cut butter in cubes and put in a saucepan on medium. Stir as the butter melts and let it foam and cook until it starts to smell toasty. If you’re getting nervous, turn the heat down slightly. When it smells nutty and you start to see golden bits, remove it from the heat - transfer to heat proof bowl and add coconut oil. Whisk eggs and vanilla together. Combine dries-- Almond Flour, Oats, baking powder, baking soda and salt in one large bowl.