Sneaky Grain-Free Oatmeal Raisin Cookies

Directions

1. Preheat oven to 350° F.  Line two cookie trays with parchment paper or spray with oil.
2. Add shortening and sugar to the bowl of a stand mixer and mix until creamed.  Add egg and vanilla and mix until fully incorporated and creamy.
3. Add mashed banana and zucchini.  Mix until combined.
4. In a separate bowl, mix dry ingredients:  cinnamon, nutmeg, almond flour, oatmeal, baking soda, salt, and flaxseed meal.  Stir until combined.
5. Slowly add dry indgreients to the wet and mix for another minute, scraping down sides of bowl,  until just combined.  Do not over mix.
6. Using a wooden spoon, mix in raisins and coconut flakes if using.
7. Taking a teaspoonful amount into the palm of your hand, roll into a ball and place onto cookie sheet.  Repeat until cookie dough is used up.
8. Now, using a fork, lightly flatten the balls.  Repeat again at a 90 ° angle so you get a checked pattern on top if each cookie.  Cookies will be about 1 1/2 inches in diameter.
9. Place tray in oven and bake for 15 minutes or until golden brown.
10. Remove from oven and let cool on tray for a few minutes before removing cookies to a cooling rack.
11. These taste best eaten soon after they are baked but they can be stored in an airtight container in the refrigerator.