Makes 8-10 cookies
No-Oatmeal, Noatmeal, Fauxtmeal...whatever you want to call them, these cookies are just delicious. So grab a glass of almond milk and enjoy them while they are still warm and buttery! Raisins can be carby, so note that by chopping them first you can spread the flavor and minimize carbs. (In this recipe, the contribution of carbs from the raisins is about 1 to 1.25 net carb grams per cookie.)
1 large egg
2 tablespoons butter or ghee, room temperature
½ teaspoon vanilla extract
1-1/2 tablespoons Virtue Sweetener
¼ teaspoon cinnamon
Pinch of salt
½ cup Wheat-Free Market All-Purpose Baking Mix
2-3 tablespoons raisins, chopped
½ cup Wheat-Free Market Slow-Toasted Flakes Cereal (chop or crumble the larger flakes)
Preheat oven to 325 degrees and line a cookie sheet with parchment paper. Set aside.
To a medium bowl add the egg, butter, vanilla, sweetener, cinnamon and salt. Blend well and then add the baking mix, raisins and cereal. Stir until all ingredients are incorporated.
Using a 1-1/2 tablespoon scoop, scoop cookie dough onto prepared pan. Cover cookies with plastic wrap and use a jar or flat-bottomed glass to flatten the cookies into a 3 inch circle (as pictured), or leave them thicker for a more chewy cookie.
Bake for about 12 minutes or just until the edges start to brown. Transfer to cooling rack.