Greetings. This recipe includes ingredients which you may not normally have in your pantry:  almond flour, rye flour, and quinoa flour. A large grocery store most likely will stock these items. If you substitute regular unbleached flour, use 1 cup, and increase the oats to 3 cups. 

Oatmeal Cookies

¾ cup butter, at room temperature

¼ cup molasses

½ cup sugar

½ cup brown sugar, not packed

1 egg        1 tablespoon vanilla

1 cup almond flour

½ cup rye flour    ½ cup quinoa flour

1 tablespoon cinnamon

½ teaspoon baking soda

½ teaspoon salt

2 cups oats     1 cup raisins

1 cup chopped pecans

Preheat oven to 350 degrees F. Fit parchment paper to cookie sheets, or lightly coat with butter.

Beat butter until creamy. Beat in molasses, sugar, and brown sugar, until creamy. Beat in egg and vanilla.

Combine almond flour, rye flour, quinoa flour, cinnamon, baking soda, and salt in a separate bowl. Stir into butter-sugar mixture, leaving some streaks of flour.

Combine oats, raisins, and pecans in the empty bowl from the flour mixture. Add oat mixture to the cookie batter, and stir until evenly blended.

Scoop up batter into golf ball-sized portions (recipe makes about 4 dozen cookies) and drop onto cookie sheets, spacing 2 inches apart. With damp fingers, press down on each cookie to flatten to about ½ inch thickness. Cookies will not spread during baking.

Bake for 10-12 minutes. Allow cookies to remain on cookie sheet for a few minutes before removing to cool on a rack.

Makes about 4 dozen.