Oatmeal Raisin Cookies

We have been desperately trying to find a good cookie recipe (that doesn't contain any of our allergens). Here's one that we found months ago, and have been tweaking. It's pretty darn yummy.

Oatmeal Raisin Cookies

(adapted from "The Whole Foods Allergy Cookbook" by Cybele Pascal)

Wet Ingredients:

1/2 c Spectrum organic shortening

1/4 c blackstrap molasses

1/4 c maple syrup

1/4 c agave nectar

Dry Ingredients:

1/2 c brown rice flour

3/4 c oat flour*

2 Tbsp milled flax seed

1/4 tsp sea salt

1/2 tsp cinnamon

1/2 tsp baking soda

1 tsp aluminum-free baking powder

Other Ingredients:

1 c oats*

1/2 c raisins (dried cranberries work, too)

Preheat oven 350*F.

Mix together "Wet Ingredients". 

In different bowl, mix together "Dry Ingredients".

Stir dry into wet.

Add in "Other Ingredients".

Use regular kitchen spoon to spoon lumps onto lightly greased cookie sheet.

Cook 12 min.

Let cookies cool on sheet before removing!!!

*If you are not eating gluten, make sure your oat flour and oats are gluten-free.