Where I am it is cold and raining quite a bit. Cold, rainy days go great with freshly baked cookies, don’t they? So this morning I made these. A note about my baking: it is almost always vegan, baked with whole grains and sweetened with natural sweeteners such as maple syrup, brown rice syrup or agave nectar. They taste great this way and are healthier for us. When looking for gluten free baking products, Bob’s Red Mill and Arrowhead Mills both make versions that will work well in this recipe. If you aren’t concerned about the gluten, these are delicious made with spelt flour.
Hope you enjoy them.
1 1/3 cup gluten-free oats
1/2 cup gluten-free baking flour
1 teaspoon baking powder
1/2 cup safflower oil
1/2 cup maple syrup
1/3 cup raisins
1 teaspoon vanilla extract
Preheat oven to 350ºF. Combine dry ingredients. Combine wet ingredients. Mix both together. Use a teaspoon to spoon even amounts of mixture onto a Silpat lined baking sheet. Bake for about 15 minutes or until edges are golden brown. Remove from oven and let cool completely before removing from baking sheet.
If you have a convection oven, bake them at 325ºF for a few minutes less. You may have to play around with the quantities to get the desired consistency in the dough. Since these contain no eggs, they tend to spread out and flatten in the oven, resulting in a crispier cookie. Light and delish!