2/3 cup + 2 tablespoons coconut oil, softened, but not melted
1 cup sugar
6 tablespoons milk of choice
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups Hungry Harry's All Purpose Flour Blend
2 cups allergy-friendly rolled oats
1 cup raisins
Preheat oven to 350° F.
Using a hand mixer, stand mixer, or mixing bowl with wooden spoon, mix the coconut oil with the sugar until soft and fluffy, about one minute. Add the milk and vanilla, and mix until combined. Add the baking soda, baking powder, salt, oats, and Hungry Harry's All Purpose Flour Blend. Mix until combined. Add the raisins, and mix until combined. 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, turning halfway through the baking process.