This recipe was inspired by a coffee I received from a roaster out of Denver called Commonwealth Coffee. The aroma of their freshly brewed Kiririma Microlot Burundi is reminiscent of opening up a box of raisins, so, naturally developing a recipe to showcase raisins was my starting point. 

Coarsely ground salt, shredded unsweetened coconut and maple syrup are what really take these cookies to the next level and allow them to pair beautifully with the dried fruit and syrupy profile of this coffee.

These cookies are vegan and gluten free with absolutely no compromise on flavor or texture - just chewy wholesome goodness. 

Chewy Coconut Oatmeal Raisin Cookies ( V + GF ) 

Ingredients:

dry

• 2 cups almond meal flour
• 2  1/2 cups quick cooking oats (gluten free)
• 1 tsp cinnamon
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp coarsely ground salt

wet

• 1/4 cup coconut oil 
• 1 cup coconut palm sugar
• 3 Tbsp maple syrup
• 2 flax & chia "eggs" (2 Tbsp ground flax seeds and chia seeds plus 6 Tbsp water)
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened shredded coconut 
• 3/4 cup raisins

Method:

1. Preheat oven to 350°
2. Prepare 2 flax & chia "eggs" in a small dish or cup by stirring together equal parts ground flaxseed meal and ground chia seeds with water (Or, if you prefer, you can use just flax meal, or just ground chia) 
3. Mix together dry ingredients: flour, oats, cinnamon, baking soda, baking powder and salt in a medium bowl.
4. In a large bowl with an electric mixer, beat together coconut oil, coconut palm sugar and maple syrup to form a grainy paste. Add flax & chia "eggs" and vanilla to the mixture and continue to beat until all ingredients are combined. 
5. Slowly add dry ingredients to the wet mixture until everything is combined. Be careful not to over mix the batter. 
6. Stir in the coconut and raisins until fully incorporated.
7. Drop spoonfuls of dough evenly onto a cookie sheet.
8. Place in the oven and bake for 10-12 mins.  
9. Allow the cookies cool on the sheet.  
10. Enjoy!

These cookies pair beautifully with this Commonwealth Single Origin coffee from Burundi. I highly recommend you freshly brew some to enjoy while they are still warm out of the oven. 

Enjoy!