oatmeal raisin cookies {gluten, egg and dairy-free}

January 12, 2014

thursday afternoon we were preparing for some special company to fly in and i decided it was most imperative to bake a little something delicious. 🙂 i surveyed ingredients i had on hand and decided to do something with oatmeal and raisins. i glanced through my trusty “better homes and gardens” cookbook (thanks, liz!) and found their recipe for oatmeal cookies.

i made several changes and adaptations and came up with these – honestly, some of the most delectable nuggets of goodness *ever*. one caveat: i used real sugar. i haven’t bought regular ol’ white sugar in a couple years but had some on hand from some holiday baking (that i didn’t end up doing! ha). and, i didn’t have honey on hand which is my typical and only sweetener; so, these are free of many things but full of sugar. which is either fabulous or terrible. or maybe just fine 🙂

:: oatmeal raisin cookies ::

3/4 c coconut oil

1 c sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

heaping spoonful ground flax in 1/4 c warm water (egg substitute)

1 3/4 c gluten free flour (i used bob’s red mill)

2 c oats

1 c raisins

melt coconut oil, and then add sugar, baking powder, baking soda and cinnamon. mix together. (i melted the oil in a 2 cup glass measuring cup, then added the above ingredients to the measuring cup. once it was all mixed, i poured in a larger bowl).

add “eggs” – ground flax that has soaked in the warm water a few minutes. next, add flour and stir. finally, add oats and raisins.

drop in heaping spoonfuls on cookie sheet; bake at 375 for 9 minutes, and you’ll get this:





here is where it gets interesting! these were beyond amazing and delicious, but they would *not come up off the cookie sheet!! the recipe had said to use an ungreased cookie sheet so i did and oh boy, never has anything stuck so bad. so after scraping off yummy cookie crumbles, i changed things up: i got a round pyrex and put a huge spoonful of coconut oil in it. i put that in the oven to melt the oil for a minute, then took it out of the oven and put the remaining dough in the pyrex.

i cooked this for 10 minutes and out came this:



and really?? this was even better. moist, crumbly and incredible. we were all pretty stoked. 🙂 enjoy!


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