YIELD: 24 COOKIES
Additively easy, these are always a welcome addition to a standard cookie tray. If you’re like I was as a kid, feel free to sub in chocolate chips for the raisins.
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Ingredients
¼ cup water
1 cup non dairy margarine
1 cup brown sugar
1 teaspoon vanilla extract
1 cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
3 cups certified gluten-free oats
1 cup raisins
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- Preheat oven to 350 °F.
- In a small bowl, combine the flaxseed meal with the water and let rest for 5 minutes, until gelled.
- In a large mixing bowl, cream together the margarine and sugar until smooth.
- Add in the vanilla extract and the prepared flaxseed.
- In a medium bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, and baking powder.
- Stir into the creamed sugar mixture.
- Fold in the oats and raisins.
- Shape the dough into about 1½-inch balls and place onto an ungreased cookie sheet about 2 inches apart.
- Flatten slightly and bake on the middle rack for 15 minutes.
- Let cool completely before serving.
- Store in an airtight container for up to 1 week.
