Gluten Free Oatmeal Raisin Cookies
Servings: 24 cookies
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Ingredients
FLAX EGG
- 1 T flax seed or meal finely ground flax seed
- 3 T purified water; warm
OTHER COOKIE INGREDIENTS
- 1 1/2 c GF all purpose flour
- 1 1/4 tsp xanthan gum skip if your flour blend already contains it
- 1 tsp baking soda
- 1/2 tsp Himalayan sea salt
- 1 1/2 c coconut sugar 318 gm
- 2 1/2 c gf old fashioned oats 250 gm
- 6 oz OG raisins
- 10 T vegan butter 140 gm
- 1 tsp pure vanilla
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet withparchment paper and set it aside.
FLAX EGG
- In a small cup combine the flax meal and the warm water. Whisk well and allow to sit for 10 minutes.
COOKIES
- In a large bowl, place the flour, xanthan gum, baking soda and salt,and whisk to combine well. Add the coconut sugarand oats, and whisk again to combine.
- Add the butter, and mix with a large spoon, pressing down with the back ofthe spoon to moisten the other ingredients.
- Add the flax eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir, but continue to alternately press the cookie dough with the back of the spoon and stir, until the dry ingredients are nearly absorbed.
- Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
- Divide the dough into 24 equal pieces, each about the size of a golfball, on the prepared baking sheets, about 2 inches apart.
- Press each piece of dough with the palm of your hand to flatten itinto a disk of about 3/4-inch thick, then place the filled baking sheets in the freezer until firm, about 15 minutes.
- Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over.
- The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes).
- Transfer to a wire rack to cool completely. ENJOY!!
