Vegetarian

Oatmeal Raisin Cookies

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<p>By Jill Robbins, author of <em>The Gak's Snacks Allergy Cookbook: Baked Treats for All Occasions</em>, and President of Gak's Snacks, a company baking delicious organic, whole grain treats without peanuts, tree nuts, eggs, wheat, seeds, or dairy. Cookbook and ingredients are available at <a href="http://www.gakssnacks.com/c-2-Ingredients.aspx">www.gakssnacks.com</a>.</p>

By Jill Robins

Dry Ingredients:
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
Wet Ingredients:
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
Additional Ingredients:
1/2 cup raisins (small size)


<p>Preheat oven to 350&deg;F. Oil large cookie sheet. Mix dry ingredients with fork. Add raisins, mix, and set aside.</p><p>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.</p><p>These can be baked right away or chilled first (chilled will produce a slightly softer cookie).</p><p>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.</p><p>Makes a dozen large cookies.</p>