3/4 cup butter or vegan substitute (for dairy free)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg or 2 tbsp flax flour with 1/4 cup warm water (let flax mixture stand 5 minutes)
2 teaspoon Vanilla
2 1/2 cups GF Oats
1 1/2 cups raisins or other dried fruit
Directions
*Preheat oven to 350. *Lightly grease baking sheets (we use a Pampered Chef Baking Stone and there is no need to grease it.) 1. In a small bowl or plastic bag combine oat flour, tapioca starch, xanthan gum and backing soda. Mix well and set aside. 2.In a larg3e bowl, using an electric mixer, beat buttery spread, sugar, brown sugar, egg and vanilla until light and fluffy. Slowly beat in dry ingredients unitl combined. Stir in oats and raisins. 3. Drop dough by rounded spoofuls 2 inches apart on perpared baking sheets. 4. Bake in preheated oven for 10-13 minutes or unitl lightly browned and just set. Let cook on baking sheets on a rack for 2 to 3 minutes. Carefully transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 5 days (you don't have to worry about doing this because they won't last 5 days, YUMMY.) or freeze for up to 2 months.
Note: Underbake for a chewy cookie. Bake longer for a crisp one. Watch carefully, as cookies can burn within an extra 1 or 2 minutes.
Variation: To make Oatmeal Raisin Bars, bake in a lightly greased 9-inch baking pan for 25 minutes.
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