Monday, October 19, 2015

Oatmeal Raisin Cookies (gluten free, dairy free, vegan)


It has been a while since my last post and I do apologize.  Unfortunately, life can get in the way of baking, cooking and blog posts.  Since the beginning of summer I have moved, gone on vacation, successfully transitioned my son into kindergarten and had surgery. Needless to say I could not wait to get back into the kitchen and dust off my mixer.

These oatmeal raisin cookies are a favorite of mine as well as those who have indulged in their sweet, chewy yumminess.  They are great for packing in lunchboxes or for having as an afternoon snack (or even as a late night indulgence with a scoop of  your favorite dairy free ice cream!).

Please note: Always check labels and manufacturing processes to ensure there is no evidence of any food allergens you may be sensitive to.  

Oatmeal Raisin Cookies (gluten free, dairy free, vegan):
1/2 Tablespoon ground flax meal
2 Tablespoons water
6 Tablespoons (84g) vegetable shortening (I use Earth Balance brand)
1 cup (150g) light brown sugar (use organic for vegan)
1/2 cup (60g) tapioca flour
1/3 cup + 1 1/2 Tablespoons (54g) brown rice flour (I use Authentic Foods brand)
1/4 cup + 1 teaspoon (40g) white rice flour (I use Authentic Foods brand)
1 1/4 cup (125g) certified gluten free rolled oats (I use Bob's Red Mill)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon xanthan gum
1 Tablespoon coconut milk (I use Native Forest brand)
2/3 organic raisins


Combine the flax meal with the water in a small bowl and set aside. In a mixing bowl cream together the vegetable shortening with the light brown sugar by mixing on low for a few minutes. In a separate bowl combine the tapioca flour, brown rice flour, white rice flour, rolled oats, salt, baking soda, cinnamon and xanthan gum.  Whisk these dry ingredients together. 

Add the flax meal and water mixture to the creamed vegetable shortening and brown sugar mixture along with the coconut milk. Mix on low until fully combined. Then gradually add the dry ingredients to the wet.  

Mix on low until all the ingredients are fully incorporated, scraping down the sides of the bowl with a rubber spatula as needed.  It should look and feel just like cookie dough.  Finally, add the raisins and mix on low for about 15 seconds. Use a spoon or scoop to make round balls about 1-1 1/2 inches in size. Space cookie balls about 2 inches apart on the cookie sheet.  Flatten each ball with the palm of your hand so they are the shape of cookies (they will not flatten much on their own during baking). 

Bake on the middle rack for 11 minutes or until cookies are easy to remove with a spatula.  If they are still soft bake for another 1-2 minutes. Remove from cookie sheet and cool on a cooling rack. Makes about 25 cookies.




2 comments:

  1. Love it! The classic cookie made safe and perfect for us all!

    ReplyDelete
  2. I always love a new take on a classic! Bravo!

    ReplyDelete