Cran-Raisin Oatmeal Cookies:
Also, if you're doing the Gluten thing, these would be great treats for you because they use oats and oat flour (just look for the gluten free symbol on the oats if you're worried about cross contamination from the factory) instead of all-purpose or whole wheat! Yay!
The only negative thing about these cookies is that you have to chill the batter for at least 2hours...boo! I think the cookies are worth it though! I hope you do too! :)
Makes 24 cookies
* 3Tbl. water
* 1C oat flour *Note: if you don't have oat flour, just blend up some old-fashioned oats until you have the consistency of flour. I think I used about 1 1/2C oats to make the 1C oat flour.
* 1tsp. baking powder
* 1/2tsp. baking soda
* 1/2tsp. salt
* 1/2tsp. cinnamon
* 2Tbl. coconut oil *You could also use vegan margarine or butter
* 1/2C brown sugar
* 1/4C raw sugar
* 1/4C applesauce
* 1tsp. vanilla extract
* 1 1/2C old-fashioned oats
* 1/2C raisins, cranberries, or a mix of the two
1. Mix the flaxseed and water in a small bowl and set aside.
2. In a small bowl, stir together the oat flour, baking powder, baking soda, salt, and cinnamon.
3. Beat the coconut oil, brown sugar, and raw sugar in a mixer for 1-2 min, or until light and fluffy.
4. Add the applesauce, vanilla, and flax mixture to the bowl and beat until smooth.
5. Add the oat flour mixture and stir until just combined.
6. Add the oats and dried fruit and stir to combine.
7. Cover and put in the refrigerator for 2 hours or longer.
8. Preheat oven to 350 degrees.
9. Line a cookie sheet with parchment paper or a silpat.
10. Scoop the dough into golf ball size balls (a little bigger than a Tbl. amount) and put them on the prepared cookie sheet.
11. Flatten each cookie with the bottom of a glass dipped in water.
12. Bake for 10-12 minutes, or until cookies are just beginning to brown.
13. Remove from oven, let cool for a minute on the cookie sheet, then transfer to a wire rack to cool.