Wheat free Roll Oat cookies

I like to indulge in wheat free cookies whenever I see a chance to modify a recipe. 
Since I don't have much choice to substitute, I use almond meal and that works great.
These cookies has been my breakfast for the past week and just two cookies with a cuppa gets me thru till lunch time. 

I baked this cookie for about 25 min ( the recipe suggested 12 min) and got a super crunchy cookie which I like compared to the chewy ones. The choice is yours.

1 cup (110 grams) walnuts or pecans, toasted and chopped
3/4 cup (170 grams) unsalted butter, room temperature
3/4 cup  packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) mixture of almond meal and ground walnut
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup  raisins 

Preheat oven to 180 degrees C and line baking sheets with parchment paper.

In the bowl of your electric mixer beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). 

Add the egg and vanilla extract and beat to combine. 

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. 

Stir in the nuts, oats, and raisins.
I  use a small ice cream scoop for a medium size cookie and space the cookies about 2 inches (5 cm) apart on the baking sheet. 

Then wet your hand and flatten the cookies slightly with your fingers.

Bake the cookies for about 20 minutes or until light golden brown around the edges 

Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 40 medium size cookies

Enjoy....jue