See the dishes on which I am serving these cookies? They are my parents’ wedding china.
We painted the dining room recently, which meant clearing out the giant cabinets that happened to be full of the china and flatware from my parents wedding, many, many years ago that had never been used or even touched.
Still in their plastic wrappers, the flatware had actually seen better days which was surprising but may have had to do with the fact that it was 18/8 instead of 18/10 stainless steel.
But the dishes, also in their plastic wrappers, were in mostly pristine condition, save for one saucer that had broken into a few pieces. They are so beautiful and delicate, a warm off white as the base with what looks to me like dogwood flowers designs and a silver or platinum rim. Mom and Dad chose wisely.
Dogwoods have always been an important symbol for Mom in particular and so when I saw the dishes, they struck a major chord with me and I decided on the spot they were not going back in the drawer in the giant cabinet for many, many more years, still wrapped in the plastic never to be seen or used.
I washed the dessert and entrée plates, as right now we don’t have space for all of the dishes. It’s a start and I smile every time we use them because they are special and life should be special in even the simplest of ways.
These cookies are another simple pleasure in life. Gluten Free Oatmeal Raisin Cookies are easy to make and full of wholesome ingredients that take any possible guilt out of eating one (okay or two) cookies. I love that these allow the oatmeal to shine and be the star, accentuating that flavor with nutty almond meal and coconut. It’s really my favorite oatmeal cookie I’ve had in a very long time with a crunchy exterior and tender interior.
All I need is one (or again two) of these cookies, a cup of coffee, and these plates, ready to have their day in the spotlight. Oh, and the snow melting would be good. Very good. Hi, spring!Print
- 1 cup almond meal
- 1 cup old fashioned oats
- ¾ cup finely shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/3 cup packed light brown sugar
- 1 tablespoon vanilla bean paste
- 1 large egg
- 2 tablespoons crunchy almond butter
- ¼ cup melted coconut oil
- ½ cup raisins
- In a medium bowl, stir together the almond meal, oats, coconut, and baking powder. Add in the sugar, vanilla, egg, almond butter, and coconut oil. Mix until the dough just about comes together. Add in the raisins and finish mixing the dough.
- Refrigerate the dough for at least 1 hour and up to overnight. When ready to bake the cookies, preheat the oven to 350 degrees F. Divide the dough into 12 roughly equal portions, roll into balls, flatten slightly and place on a parchment lined baking sheet.
- Bake for about 15 minutes until slightly golden brown on the outside and still tender in the center. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 1 minute.
Additional chilling time is necessary