honey & oats GF Oatmeal Cookies

​I love baking with untraditional ingredients, so this "honey & oats" book (everyday favorites baked with whole grains and natural sweeteners) jumped out at me when walking the aisles at my library.
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The first recipe I tried here was an attempt to use up some of the buckwheat flour and flax seed we have.  In this book those ingredients are paired with maple syrup in a nice twist on the classic oatmeal cookie.

I ended up using almond flour instead of oat flour and dried cranberries instead of raisins.  And with that I went with pecans instead of walnuts.  All those subs still made a tasty cookie that I will add into my rotation!

Oatmeal Cookies
"honey & oats - everday favorites baked with whole grains and natural sweeteners" Jennifer Katzinger
 These fiber-filled oatmeal cookies are full of juicy raisins and toasty walnuts, intermingling with a touch of buckwheat flour.  The little bit of orange zest adds vibrancy.  Look for certified gluten-free oats, which are now available at most grocery stores.  You can make your own oat flour by pulverizing oats in a food processor or blender.
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1/2 cup unsalted butter, at room temperature
1/2 cup maple syrup
1 1/2 tablespoons coconut sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup rolled oats
3/4 cup oat flour
1/2 cup buckwheat flour
1/2 cup flaxseed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon coarse salt
3/4 cup raisins
1/2 cup chopped walnuts, toasted
1/2 teaspoon orange zest

​1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

2. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, maple syrup, and coconut sugar until light and fluffy, about 5 minutes.  With the mixer on medium speed, mix in the egg and vanilla.  In a separate bowl, combine the oats, flour, flaxseed meal, baking soda, baking powder, cinnamon and salt.  With the mixer on low speed, gradually add the dry ingredients, mixing until just combined.  Fold in the raisins, walnuts, and zest.

3. Using the palms of your hands, roll the dough into 1 1/2" balls.  Place them on the prepared baking sheets, spacing them 2" apart.  Flatten slightly with the palm of your hand.  Bake until golden, 13-15 minutes.  Cool the cookies on the sheets on wire racks for 5 minutes, then transfer to racks or flattened paper bags to cool completely.