Oatmeal Raisin Pecan Cookies (Oil-Free!)

• 2 tbsp  ground flaxseed + 5 tbsp filtered water
• 1 cup gluten-free oat flour
• 1 1/2 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup + 2 tbsp Purely Pecans Nuttin’ But Pecans Pecan Butter 
• 1/2 cup maple syrup
• 1/2 cup chopped pecans
• 3/4 cup raisins

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• In a large bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
• Add in the Pecan Butter and maple syrup. Stir well to incorporate.
• Add in the oat flour, rolled oats, almond flour, baking powder, and cinnamon and stir until just combined. Fold in the pecans and raisins.
• Scoop 1/4 cup of batter for each cookie onto the baking sheet.
• Bake 18 to 20 minutes, or until browned underneath and around the edges. Cookies will appear undercooked when first removed from the oven and will firm up as they cool.
• Let cool for 5 minutes and serve!
  
  

Substitutions:

If you absolutely hate raisins, try replacing them with dried cranberries, cherries, or chocolate.