My little guy, Samuel, has several food allergies. I was anxious to give these cookies a try for him as he rarely gets to eat treats like this. I was so pleasantly surprised by these!! We all thought they were great…even those of us who are used to having unrestricted diets. These are gluten, dairy, and egg free so you’ll understand my excitement that these were so fantastic!
I actually had a hard time even getting a photograph without little fingers sneaking into the picture….these particular cookies disappeared in short order after this was taken:-)
adapted from Karina’s Kitchen
*Combine in a bowl and beat until smooth and creamy:
2/3 cup shortening
1 1/2 cups brown sugar
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 tablespoons honey
*In a separate bowl whisk together the dry ingredients:
1/2 cup rice flour or sorghum flour
1/2 cup oat flour***
1/2 cup potato or tapioca starch
1/4 cup rice protein powder ~ I subbed rice flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt
*Slowly add the dry ingredients into the creamed mixture, beating to combine. When the dough is smooth, add in the following, by hand, and mix well:
2 cups rolled oats
1/2 cup raisins
1/2 cup raisins
*Use a spoon or ice cream scoop to measure out the dough, and using your palms make 28 to 30 round balls. Place the balls of dough on a cookie sheet about two inches apart. Don’t flatten them. Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool. Using a thin spatula, remove the cookies to a wire rack to cool completely.
~I recommend using parchment paper on your cookie sheets!
***If you need these to be gluten-free then you can find gluten-free oats in a natural foods store/co-op.
