Necessity is the mother of invention. In this case, this recipe is the daughter of a tight schedule and limited ingredients. In desperation—and without eggs, butter or baking soda—these egg-, dairy- and gluten-free oatmeal cookies were born. Instead of a would-be disaster, these treats became a huge hit and are now a family favorite thanks to a few key ingredients. Your little ones will love it, too!
Recipe courtesy of Sarena Shasteen
1-1/4 cup Bob’s Red Mill Gluten-Free Quick Cooking Oats
3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
2 Tbsp. Bob’s Red Mill Egg Replacer
2/3 cup light brown sugar
1/2 cup Bob’s Red Mill Raisins
1 tsp. baking powder
1/4 tsp. salt
1/2 cup + 2 Tbsp. light extra virgin olive oil
1/2 tsp. vanilla
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In small bowl, prepare egg replacer according to package directions.
- In large bowl, combine oats, flour, sugar, baking powder and salt. Mix in egg replacer, olive oil and vanilla. Gently fold in raisin.
- Using 1-inch scoop or spoon, scoop out batter and place on prepared cookie sheet, leaving about an inch between each scoop.
- Bake for 10 minutes.
- Remove from oven. Let cool for a few minutes on baking sheet and then transfer to cooling rack.