1/2 C Raisins
1/2 C Date Nectar
1/2 C Peanut Butter
1/2 C Apple Sauce
1 tsp Vanilla Extract
1/2 C Almond Flour
1/2 C Oat Flour
1 3/4 C Rolled Oats
1/2 tsp Cinnamon ground
1/2 tsp Fine Sea Salt
1/2 tsp Baking Soda

1/2 C Raisins 1/2 C Date Nectar 1/2 C Peanut Butter 1/2 C Apple Sauce 1 tsp Vanilla Extract 1/2 C Almond Flour 1/2 C Oat Flour 1 3/4 C Rolled Oats 1/2 tsp Cinnamon ground 1/2 tsp Fine Sea Salt 1/2 tsp Baking Soda

Set oven rack to center of the oven and preheat oven to 350F (280C). Line two sheet pans with parchment paper. Set aside.

In a large mixing bowl whisk the date nectar, peanut butter, apple sauce, and vanilla extract until the mixture is smooth and emulsified. To the wet ingredients, add the almond flour, oat flour, gluten free oats, cinnamon, salt, and baking soda. Stir for one minute, vigorously, to incorporate the ingredients. Fold in the raisins or chocolate chunks and chips.

Using a #50 ice cream scoop (or heaped Tablespoon), scoop the cookies and place them on the prepared sheet pans in 4x5 rows, about 1 1/2" apart. Bake in a preheated oven for 13-14 minutes, or until golden on the bottom and lightly golden on top.

Remove from oven and allow cookies to rest on the sheet pan for a few minutes, then transfer the cookies to a cooling rack to cool completely. Store cookies at room temperature in a lidded container for up to a week. The cookies will soften further as they set.