These gluten/egg/dairy-free Oatmeal Raisin Cookies are simply delicious! I promise you won't miss any of the ingredients that are found in other recipes - try them, I dare you!
Stella-Pie's Oatmeal Raisin Cookies
*As with any of my recipes, I find it's best to choose organic ingredients as often as possible.*
Preheat the oven to 350 degrees F (177 degrees C)
Combine in a bowl and beat until smooth and creamy:
- 2/3 cup coconut oil, such as Nature's Way Organic Coconut Oil
- 3/4 cup brown sugar
- 1/2 cup mashed banana plus 3 Tablespoons apple juice (or 1/2 cup unsweetened apple sauce plus 1 Tablespoon extra brown sugar)
- 2 teaspoons quality vanilla extract, such as Rodelle Organic Pure Vanilla Extract
- 2 tablespoons local organic honey
- 1 large carrot, shredded
In a separate bowl whisk together the dry ingredients:
- 1/2 cup brown rice flour or sorghum flour, such as Bob's Red Mill Organic Brown Rice Flour or Bob's Red Mill Sorghum Flour
- 1/2 cup oat flour (blend some of your rolled oats - listed below - in the blender until it's a fine powder. There's your oat flour!)
- 1/2 cup potato or corn starch (Note, potato starch is NOT the same as potato flour! Bob's Red Mill Potato Starch
- 1 teaspoon xanthan gum, such as Xanthan Gum
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons flax seed meal, such as Flax USA 100% Natural Organic Flax Seed Meal
- 2 Tablespoons brewer's yeast, such as Bob's Red Mill T6635 Large Flake Yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon fine sea salt
Slowly add the dry ingredients into the creamed mixture, beating to combine. When the dough is smooth, add in the following, by hand, and mix well:
- 2 cups rolled oats, such as Bob's Red Mill Gluten Free Oats
- 1/2 cup raisins
If the dough will not hold together at this point, slowly add 1-4 Tablespoons of apple juice, just enough to hold it together.
Use a 1/4 cup to measure out the dough, and using your palms make round balls. Place the balls of dough on a parchment-lined cookie sheet about two inches apart. Don't flatten them.
Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool, so simply lift the parchment paper out of the cookie sheet and lay on a wire cooling rack to cool completely. Enjoy with a coconut milk coffee or cream tea!