This is the best oatmeal cookie recipe ever, according to my husband. He is a non-gf/cf eater, a cookie lover, and not an oatmeal cookie fan. Therefore, you know these are great!
1 1/2 C gluten free flour (I use 1 C sorghum or brown rice and 1/2 C tapioca flour)
3 C gluten free rolled oats
1 C Earth's Balance margarine
1 1/2 C evaporated cane juice
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 large eggs (or flax gel*)
1 tsp. xanthan gum
1 C raisins
Mix it all together and bake in tbsp. size cookies at 350 for 10-12 minutes. Yummy!!
flax gel: Mix 3 tbsp. hot water with 1 tbsp. ground flaxseed for each egg the recipe calls for. Let this mixture set for about 5-10 minutes until it gels. Use as an egg substitute in your favorite baking recipes!
No comments:
Post a Comment