YIELD: 24 COOKIES
Addictively easy, these are always a welcome addition to a standard cookie tray.
If you’re like I was as a kid, feel free to sub in chocolate chips for the raisins.
2 tablespoons flaxseed meal ¼ cup water 1 cup non dairy margarine 1 cup brown sugar 1 teaspoon vanilla extract 1 cup brown rice flour ½ cup potato starch ¼ cup tapioca flour 1 teaspoon xanthan gum 1 teaspoon baking powder 3 cups certified gluten-free oats 1 cup raisins
• Preheat oven to 350°F. In a small bowl, combine the flaxseed meal with the water and let rest for 5 minutes, until gelled. • In a large mixing bowl, cream together the margarine and sugar until smooth. Add in the vanilla extract and the prepared flaxseed. • In a medium bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, and baking powder. Stir into the creamed sugar mixture. Fold in the oats and raisins. • Shape the dough into about 1½-inch balls and place onto an ungreased cookie sheet about 2 inches apart. Flatten slightly and bake on middle rack for 15 minutes. Let cool completely before serving. Store in airtight container for up to 1 week.