[From The Gak’s Snacks Allergy Cookbook: Baked Treats for All Occasions. Published by Family Matters Publishing, NH. Printed by Pandora Press, Canada, copyright © 2005 by Jill Robbins. Library of Congress Control Number: 2005938729, ISBN: 0-9776836-0-5. Cookbook and ingredients are available at www.gakssnacks.com/c-2-Ingredients.aspx. For more information about Gak’s Snacks, read the Enterprising Parents profile.]
Like all the recipes in The Gak's Snacks Allergy Cookbook, these cookies have no peanuts, no tree nuts, no eggs, no wheat*, and no dairy.
Makes a dozen large cookies
Dry Ingredients:
1-1/4 c oat flakes (old fashioned)
1 c oat flour
1/2 c sugar
1/3 c brown sugar (tightly packed)
1 Tbsp tapioca starch
1 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
Wet Ingredients:
1/2 c canola (or safflower) oil
2 Tbsp apple sauce
2 Tbsp water
1 Tbsp maple syrup (preferably grade B)
1 Tbsp molasses
1/2 tsp vanilla extract
Additional Ingredients:
1/2 c raisins (small size)
Directions:
1. Pre-heat oven to 350°F. Oil large cookie sheet.
2. Mix dry ingredients with fork. Add raisins, mix, and set aside.
3. Put wet ingredients into a bowl. Beat with a fork until smooth.
4. Pour wet into dry, and fold two or three times. Gradually add raisins while continuing to fold until just mixed.
5. These can be baked right away or chilled first. (Chilled will produce a slightly softer cookie.)
6. Use a large spoon to scoop portions onto cookie sheet, leaving the shape as a round, high mound. Bake 15-16 minutes (add a minute if refrigerated first) or until edges of cookies are starting to lightly brown. Place cookie sheet on cooling rack for 5 minutes. Then transfer cookies to cookie rack to cool the rest of the way.
* For those who cannot have traces of wheat, please note that this recipe does use oats, which can contain traces of wheat.
