Hope your day is full of goodness!
Looking for some fresh baked bread? To-go soup made with clean ingredients? Alternate baking flours? Great supplements to help from heart to gut to brain to longevity? WE GOT ‘EM.
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Onto the recipe! A bit of back story first…
Sooo… I am very pregnant, and while this has been the most *normal* of my pregnancies, I do get cravings for certain things sometimes. This time it was…oatmeal raisin cookies? For anyone who knows her or has kept up with my recipes here over the years knows that I am an AVID chocolate fan. So this was a bit odd for me. However, I DID add some mini chips to this recipe (may or may not have been to reassure myself) and it turned out wonderfully. Since I have never made oatmeal raisin cookies before, this was an opportunity to expand my recipe collection and learn a bit. I learned that these cookies are VERY easy to make and, surprise, surprise—even easier to eat. Make a little icing for them out of coconut butter+maple syrup+almond milk(?) And they would be beautifulllll and healthy additions to a holiday cookie platter/party/your mouth.
Without further ado, I present to you: my Oatmeal Raisin Chip Cookies, inspired by my pregnant palate, and Food52.
1 C Coconut Sugar
1/2 C Maple Syrup
1/2 C Sustainably Sourced Palm Shortening (this can be subbed with coconut oil* or butter*)
6 Tablespoons Grass-fed Butter*
1 Tsp Vanilla Extract*
2 Pastured Eggs*
2 C Bob’s Red Mill Paleo Baking Flour*
2 C Organic or Non-GMO Rolled Oats*
1 Tsp Baking Soda*
1 Tsp Baking Powder*
2 Tsp Cinnamon
1 Tsp Salt*
1 1/2 C Raisins
1 C Enjoy Life mini chips (about a half bag)
1.Preheat Oven to 350.
2.In a large bowl, whip together sugars, shortening, and butter—either by elbow grease or a mixer, both should work. Add in vanilla extract, and lastly eggs.
3.In a smaller bowl combine the dry ingredients well, minus raisins and chips.
- Fold in raisins and chocolate chips—if you do not have a mixer, you may need to use your hands at this point. It is a hefty dough, loaded with goodness.
- Line baking sheets with parchments paper, and place 12 tablespoon sized dough amounts on it.
- Gently press the dough down with a spoon or fingers, and bake in the preheated oven for about 20-25 minutes or until the edges of cookies are golden brown.
- Makes a lot of cookies. If you are doing tablespoon sized dough and not *ahem* heaping tablespoon sized dough, it should amount to around 40 or so cookies.
These delightful guys would be good for freezing, to have with a cuppa in the cold winter months. Enjoy my friends, and let us know what you think!
*As always, all ingredients that can be found at FGS (to the best of my knowledge, please call before coming in if there is something specific that you are looking for) are marked with an asterix.
Written, graphics, and photos by Chloë Sherrod, INHC; CF-L1.