Oatmeal Raisin Cookies
Preheat oven to 350°F. In a small bowl, combine the flaxseed meal with the water and let rest for 5 minutes, until gelled.
- Cook25 min
- Total25 min
- Serves12
- LevelIntermediate
Ingredients
- 2 tbsp. flaxseed meal
- ¼ cup water
- 1 cup non dairy margarine
- 1 cup Brown Sugar
- 1 tsp. vanilla extract
- 1 cup brown rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 3 cups certified gluten-free oats
- 1 cup Raisins
Method
- Preheat oven to 350°F. In a small bowl, combine the flaxseed meal with the water and let rest for 5 minutes, until gelled.
- In a large mixing bowl, cream together the margarine and sugar until smooth. Add in the vanilla extract and the prepared flaxseed.
- In a medium bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, and baking powder. Stir into the creamed sugar mixture. Fold in the oats and raisins.
- Shape the dough into about 1½-inch balls and place onto an ungreased cookie sheet about 2 inches apart. Flatten slightly and bake on middle rack for 15 minutes. Let cool completely before serving. Store in airtight container for up to 1 week.
