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.