2/3 cup + 2 tablespoons coconut oil, softened, not melted
1/2 cup granulated sugar
1/2 cup light brown sugar
6 tablespoons milk of choice
2 teaspoons gluten-free vanilla extract
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup allergy-friendly rolled oats
1 cup raisins
1. Preheat oven to 350°F.
2. Using a hand mixer, stand mixer, or mixing bowl with a wooden spoon - mix the coconut oil with the sugar until soft and fluffy, about one minute. Add the milk and vanilla, then mix until combined.
3. Add the baking soda, baking powder, salt, oats, and Hungry Harry's All Purpose Flour Blend. Mix until combined.
4. Add the raisins, and mix until well distributed. Scoop dough into desired size - we like our cookies bite-sized - and place on a parchment lined sheet tray. Bake for 8 - 10 minutes, depending on size. Turn the tray halfway through baking.