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Double oatmeal cookies from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich

  • ground cinnamon
  • nutmeg
  • rolled oats
  • butter
  • walnuts
  • raisins
  • oat flour
  • xanthan gum

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Notes about this recipe

  • Frogcake on December 01, 2018

    So delicious. This recipe will be used habitually. I used parchment despite the note - the edges of the cookies were wonderfully caramelly crunchy! Absolutely necessary to chill the dough for at least an hour. I used a mixture of pecans and almonds, no raisins. Oh my, I am embarrassed to say that I could have eaten all of these cookies!

  • njp on April 07, 2017

    Made these with coconut oil instead of butter. They were delicious, but the coconut oil gets very hard after being chilled. Next time I'll try dropping the dough on cookie sheets first.

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