My husband’s favorite cookie was oatmeal with raisins. I’m allergic to grapes so raisins are out for me. Instead I rehydrated some dried cranberries and used those instead. But chocolate or carob chips would work just as well. Easy to make, this is a very thick batter which doesn’t spread and has just a slight rise in the oven so don’t worry about spreading them too far apart on the cookie sheet. Depending on how large you make them, I got 16 from the mixture, you’ll make 15-24 cookies. I also shaped them into disks so they started out flat.
Preheat oven to 350 degrees and line two medium cookie sheets with parchment paper. In a small bowl, mix together:
1 tablespoon ground flaxseed
3 tablespoons warm water
Whisk to combine and let sit for approximately 5 minutes to form a flax gel. In a medium mixing bowl combine:
1/2 cup avocado oil (or other mild flavored oil)
3/4 cup fine date sugar
Whisk to combine before adding:
flax gel
1 teaspoon vanilla extract
1/4 cup non-dairy milk (any kind)
Mix until smooth. Add:
3/4 cup all-purpose gluten-free flour
1/4 cup protein powder
1/2 teaspoon allspice*
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 to 1 cup rehydrated raisins, cranberries or chips (chocolate or carob)
Mix until combined. Dough is very thick and shapeable but still a little sticky. Scoop into balls, approximately 2 tablespoons each, flatten and place on prepared sheets. Bake for about 12-14 minutes until firm. Let cool on sheets for a few minutes before transferring to a cooling rack. Store in air-tight bags or containers for about 4 days or freeze for up to three months. If freezing, place wax or parchment paper between layers of cookies.
*Or of course cinnamon if you can use it.
cookingwithoutallergens 