What happens when you bake someone their favorite flavor combo in cookies? ....other people notice and ask where their cookies are. So...these are for my buddy Kristeena, who couldn't indulge in Sean's Gluten Free Peanut Butter Chocolate Chip cookies the other day due to her nut allergy. Oatmeal raisin cookies are some of my favorites...so I thought I'd find a way to "health" them up a little bit, without getting too granola on y'all. 

2 eggs, room temperature
1/4c pure maple syrup
1tsp pure vanilla extract
1tsp ground cinnamon
1/4tsp sea salt
4 Tbsp grass fed butter, softened (I use salted, since I always like a salty contrast in my sweets)
1c Kodiak Cake Gluten Free Pancake/Baking Mix (any gluten free baking mix should work fine)
2c gluten free rolled oats
1c seedless raisins

Preheat oven to 350. In a large mixing bowl, whisk eggs with maple syrup, vanilla extract, cinnamon and salt. Mix in butter, loosely breaking it up with a fork. Add in baking mix and continue to break apart butter lumps as you mix. Slowly add in oats until incorporated, then mix in raisins (if you choose). Refrigerate mixture for 15-20 minutes so it's a little easier to scoop and drop. From here, it's all about personal preference. Be sure to line your baking sheet with either parchment paper or a silpat (awesome investment to make!). I like everything mini, so I made silver-dollar size cookie droplets, which took about 12 minutes to bake (and made about 28 cookies). If you like them bigger, maybe go for a little longer of a baking time (and a different macro count). These are so soft, chewy, and delicious...and might be best enjoyed in ice-cream-sandwich form (yes, I said it. Give it a try!)

MACROS (per cookie, assuming you made 28)
Protein 2g
Carbs 12g
Fat 3g