Makes 12-16
Free of: Gluten and all top allergens, except optional egg.
Ingredients
- 1½ cups (360 mL) brown sugar
- 1⁄4 cup (60 mL) vegetable shortening
- 1⁄2 cup (125 mL) vegetable oil
- 2 eggs or 4 tbsp (60 mL) egg replacer [e.g. Bob’s Red Mill or homemade]
- 1½ cups (360 mL) rice flour
- 1 tsp (5 mL) pure vanilla extract
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) baking soda
- 2 cups (475 mL) rolled oats [For gluten-free, use pure, uncontaminated oats, e.g. Bob's Red Mill, OnlyOats or Cream Hill Estates brands]
- 2 cups (475 mL) raisins [look for sulphite-free brands]
Method
- Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
- Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
- Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.
Recipe by Food Editor Simon Clarke
Food photography by Chris Gonzaga
First published in Allergic Living magazine.
To order that issue or to subscribe, click here.
© Copyright AGW Publishing Inc.
farza
I am definitely gonna try this tonight. I was looking for a recipe that is gluten free, but does not use butter. I am gonna try using olive oil and instead of regular brown sugar, I have a bag of coconut sugar, which has a lower GI. I am also gonna try using applesauce instead of the full 1/2 cup oil. I also cannot eat eags, so I will definitely be using the Egg replacer using Ener-G powder stuff. I will not use rice flour but my own flour mixed with coconut, buckwheat and almond flour with a little bit of soya flour. Cant wait to try this tonight! Thanks :-) WIll let you know how it turned out.