1 cup raisins (dark or golden)
½ cup hot water
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1½ cups old-fashioned rolled oats
⅔ cup all-purpose flour
¼ cup coconut flour (see note below)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup chopped walnuts
1 cup chopped pecans
½ cup light brown sugar, packed
½ cup unsalted butter, softened
⅓ cup extra virgin olive oil
1 large egg
Heat oven to 375 degrees. Line 2 baking sheets with parchment paper or grease well.
In small bowl combine raisins and ½ cup hot water. Soak 10 minutes. Drain water and dry raisins on paper towels, gently blotting. Set aside.
In medium bowl whisk oats, flours, baking powder, soda, salt and cinnamon. Set aside. In another medium bowl, stir walnuts and pecans. Set aside.
In large mixing bowl, beat brown sugar, butter, olive oil and egg until combined, about 30 seconds. Scrape bowl well and beat 20 seconds until light. Add flour mixture and beat on low speed for 10 seconds. Add raisins and stir until combined. Dough will be slightly crumbly.
Using 1½ inch-diameter scoop or 2 spoons, portion dough into tight balls. Place dough balls 2 inches apart on pan and flatten to 2½-inch rounds. Dough may crumble at edges, reshape as needed. Bake 6 minutes; rotate pan and bake another 6 to 7 minutes or until cookies are golden brown. Cool on pan 10 minutes before transferring to cooling rack.
Store cookies tightly wrapped at room temperature for 2 to 3 days.
Baker's hints: Look for Bob's Red Mill Coconut flour available at Pete's Markets, Whole Foods or amazon.com. For larger cookies, shape ¼ cup dough balls and press into 3½-inch rounds. Bake 17 to 18 minutes.
Nutrition values per cookie: 198 calories; 14 g fat (4 g saturated), 17 carbohydrates, 4 g protein, 2 g fiber, 19 mg cholesterol, 122 mg sodium.