I must say that when it comes to oatmeal raisin cookies, they are so good and the oats are so good for you, that they could (in some warped mind such as my own!) be considered almost…dare I say it?…healthy? Maybe that’s pushing it a bit, but they are darned tasty and this recipe has no dairy in it, as well as no gluten! It’s a win-win!!!
You will cream 1 1/2 cups of butter substitute (I used Smart Balance) with 2 2/3 cups of packed brown sugar. Then you will add 4 eggs and 2 tsp. vanilla. When that is incorporated, add 1 1/2 tsp. baking soda, 1 tsp. salt, 2 tsp. of cinnamon, 1 tsp. of freshly grated nutmeg, 2 tsp. xanthan gum, and 2 cups of brown rice flour.
Stir in 4 cups of gf oatmeal, 2 cups shredded, unsweetened coconut, 1 cup of almond flour, and 1 package (2 1/2 cups) raisins. Mix well.
Preheat oven to 350 degrees farenheit, and drop by teaspoonfuls, or cookie scoop onto a parchment-lined cookie sheet. Bake for 10 – 12 minutes or until golden brown. Let cool on cookie sheet for five minutes before transferring to a cookie rack to finish cooling. Happy eating!!!!
GF Recipes and Writings 