Tasty, yet crumbly cookie :) |
2 1/2 cups Gluten-Free Flour Blend (see substitutes tab)
2 cups oats
1 tsp baking soda
1/2 tsp baking soda
1/2 tsp salt
1 cup raisins
1/2 tsp cinnamon
1 cup safflower oil
1 cup maple syrup
1 tsp vanilla extract
Preheat oven to 350 F. Whisk together dry ingredients. In separate bowl whisk together wet ingredients. Pour wet into dry bowl and mix in raisins until just incorporated. Drop by heaping tablespoon onto ungreased cookie sheet. Bake for 13 minutes (I would recommend only 10 minutes because ours came out over baked).
We replaced the sunflower oil with safflower (which is GMO free) and made them gluten-free by using our flour substitute.
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