Oatmeal Raisin Cookies

Preheat an oven to 350 degrees and line 2 sheet pans with parchment paper.

In a large bowl, add the rolled oats (100 g), tapioca starch (32 g), ground cinnamon (1 tsp), baking powder (0.5 tsp) and fine salt (0.25 tsp) and whisk really well.

To the same bowl, pour in the pure maple (120 g), roasted almond butter (160 g), vanilla extract (8 g) and water (30 g). Stir until well combined. Add the raisins (60 g) and stir again until it all comes together. It should be very sticky and wet.

Drop by heaping tablespoons or a heaping cookie scoop, leaving a couple of inches in between. Place a dozen on the first pan, then the remaining batter on another. The cookies should be about 2 inches wide. Do not flatten out the dough, it should be a little wet and sticky, holding its shape. Bake the first pan on the middle rack for minutes (10). They should be puffed up and a nice light golden color. They may seem a bit undercooked but will finish cooking as they cool. Repeat with the second pan to achieve a moist, chewy cookie with a golden color. Start 10m timer

Let them cool on the pan for minutes (10), then transfer to completely cool on a rack. Store in a tight ziplock bag. Start 10m timer