Oatmeal Raisin Cookies - Allergy Free

I was in the mood for cookies, and had an allergy free recipe to try out.  I halved the batter and made some with raisins and some with dried cherries, but the raisin cookies were much better.  This is what not to do - I checked the cookies half way and noticed that they were not flattening on their own, so I took them out to mash them down, and managed to dump a couple into the oven.  Ugh.  So the rest of the cookies took on a bit of a burned flavor.

Oatmeal Raisin Cookies - Allergy Free

3/4 cup gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
1 1/2 cup oatmeal
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1 stick butter (earth balance buttery stick - milk free)
1/2 cup sugar - raw (granulated works too)
1/2 cup flaxseed gel (equal to 2 eggs, recipe below)
2 T water
1 cup raisins

Whisk together flour, oatmeal, salt, baking powder, and cinnamon, set aside.  In a stand mixer, cream together softened butter and sugar on medium for 5 minutes, scraping down the sides occasionally.  Add in flaxseed gel and water, blend on medium-low for 1 minute.  Gradually add the flour mixture and blend on medium for 2 minutes.  Remove from stand and stir in raisins by hand.  Drop by spoonfuls onto cookie sheet, flattening the cookie.  Bake at 350° for 12-15 minutes.



Flaxseed Gel
(replaces 1 egg = 1/4 cup prepared)

1 T ground flaxseed meal
3 T water - warm, not hot

In a small prep bowl, whisk together ground flaxseed meal and water, let sit 8-10 minutes to thicken, then whisk again before adding to your recipe.