Gluten Free Oatmeal Raisin Cookies (Vegan, Nut Free).
These gluten free oatmeal raisin cookies are perfectly chewy and crisp around the edges. These cookies are just right for packing in lunches!
Ingredients
- 1 Tablespoon ground flax seeds
- 3 Tablespoons water
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups gluten free old fashioned oats
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Make the flax egg replacer: In a small bowl or mug, mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
- In a mixing bowl, cream the buttery spread and sugars until light and fluffy.
- Add the flax egg and vanilla and continue to mix.
- Add the gluten free flour, baking soda, salt, and cinnamon. Mix until combined.
- Stop the mixer and stir in the certified gluten free oats and raisins. If the dough is too dry at this point, you can add a little bit of water.
- Spoon the dough onto the cookie sheets, leaving about 1.5 inches between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
- Bake at 350 degrees F for 13-15minutes.
- Let the cookies cool on the cookie sheets before moving them.
Notes
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.
This dough can be frozen - just scoop onto a cookie sheet and freeze. Then remove the dough and store in a freezer bag. Cookie dough can be frozen for up to three months.
Nutrition
Calories: 140kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 126mgPotassium: 94mgFiber: 2gSugar: 11gVitamin A: 216IUVitamin C: 0.4mgCalcium: 16mgIron: 1mg
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