Gluten-Free Oatmeal Raisin Cookies
No words in the vernacular. In all my
Combine in a bowl and beat until smooth and creamy:
2/3 cup Spectrum Organic Shortening
1 1/2 cups organic brown sugar
1/2 cup unsweetened organic applesauce
2 teaspoons bourbon vanilla extract
2 tablespoons agave or honey
In a separate bowl whisk together the dry ingredients:
1/2 cup brown rice flour or sorghum flour
1/2 cup oat flour [I used certified gluten-free oats to grind flour]
1/2 cup potato starch or tapioca starch
1/4 cup gluten-free vanilla rice protein powder
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
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.
Makes approximately 28 to 30 cookies.
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What does the rice protein powder do? It's basically adding extra protein. I think it helps give the cookies a pleasing crunch.
Make sure your protein powder tastes good! If you don't care for the taste of your brand of protein powder, don't add it. Sub it with brown rice flour, gluten-free oat flour, millet flour or buckwheat flour instead.
More info regarding safe sources/oats safety here at Gluten-Free Watchdog.
Concerned about oats? Read Shelly Case on oats here at Allergic Living.