It has been extremely cold here lately. There were several days where we were under an extreme cold warning, with temperatures as low as -50C (that’s -58F), brrrrrrrr right?
Anytime I would open the door my skin would start to hurt! Eek! So indoors we stayed, and indoors I baked!
Cold weather makes me crave comfort food, hot chocolate and cookies in particular. Oatmeal raisin has always been a fave cookie of mine, and one I have totally been missing on AIP. So naturally, I needed to create a version I can enjoy, and one I can share with you all!
What I love about this recipe!
Easy to Make:
I love that mixing gelatin eggs is not involved in this recipe. Just add the gelatin in with the dry ingredients, and then mix in the wet ingredients. Boom, done!
Free of Grains, Dairy, and Eggs:
This recipe utilizes coconut flour, banana flour (yes, it’s a thing!), arrowroot starch, and gelatin making it completely paleo and autoimmune protocol friendly! Yippee!
Banana flour is filled with potassium and other vitamins and minerals that are found in bananas, of course. It works great in baked goods, doesn’t taste anything like bananas, it doesn’t really have any taste, and the results mimic wheat flour! Since the flour is made from green bananas, it is high in resistant starch, meaning it’s not going to spike your blood sugar like a ripe banana would. I also use banana flour in my Fudgy Avocado Brownies.
Make these ahead and save for a convenient breakfast or snack. It’s better to have bone broth soup, a healing smoothie, or even offal with nutritious veggies as breakfast, buuuut I still like having a baked AIP treat every once in awhile for brekkie! And I have been loving the convenience of these cookies in the a.m. I store them in the fridge and then quickly grab them when I’m out the door. They are awesome alongside a morning matcha!
- 1/2 cup coconut flour
- 1/4 cup green banana flour
- 1/4 cup arrowroot starch
- 2 tbsp gelatin
- 1/2 tsp cinnamon
- 1/4 tsp salt
- In a large mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients and mix until combined.
- Stir in the coconut shreds and raisins.
- Drop by heaping tbsp onto a parchment lined baking sheet.
- Pat dough to flatten a bit.
- Bake for 15 minutes at 350F.
- Allow to cool completely.*
* Important to allow the cookies to cool completely, as they will fall apart straight out of the oven.
I store these in the fridge, and grab them when I need a quick breakfast or snack!