Beau Pa's Cookies
My father would be proud to see his cookies here. He’s no longer with us, but his legendary cookies live on. Though he never followed a recipe, my daughter Thalia and I came up with a recipe I think he’d be happy to see! This is the perfect chewy treat with fall-focused spices and dried fruit for extra sweetness. With no sugar added and full of fiber, you can give in to the craving for more than one.
- 1/4 cup unsalted grass-fed butter or organic coconut oil
- 1/4 cup raw honey
- 1 tbsp unsweetened plain almond milk
- 3 tbsp unsweetened applesauce
- 1 tsp vanilla
- 1 cup gluten-free flour (equal parts tapioca, coconut, and rice flours)
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp ground or fresh ginger
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup gluten-free rolled oats
- 2 tbsp chopped walnuts
- 2 tbsp raisins
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey together until smooth.
- Add the almond milk, applesauce, and vanilla, and beat again.
- Add the flour, baking soda, xanthan gum, ginger, cinnamon, and sea salt.
- Stir in the oats, walnuts, and raisins. Scoop the dough into 2 tablespoon-size balls and place them on the prepared baking sheet about 2 inches apart from one another. Gently press down on the dough to flatten.
- Bake for 12 minutes until golden brown.
- Allow to cool on the pan for 10 minutes, then serve. Store in an airtight container at room temperature for up to five days.
Tried this recipe?Let us know how it was!