By Jill Robins
1 1/4 cup oat flakes (old fashioned)
1 cup oat flour
1/2 cup sugar
1/3 cup brown sugar (tightly packed)
1 Tbsp tapioca starch
1 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
1/2 cup 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
1/2 cup raisins (small size)
Preheat oven to 350°F. Oil large cookie sheet. Mix dry ingredients with fork. Add raisins, mix, and set aside.
Put wet ingredients into a bowl. Beat with a fork until smooth. Pour wet into dry, and fold two or three times. Gradually add raisins while continuing to fold until just mixed.
These can be baked right away or chilled first (chilled will produce a slightly softer cookie).
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.
Makes a dozen large cookies.