Ingredient Substitutes
Cybele Pascal gives allergen-free replacements for common baking ingredients.
Egg-Free Oatmeal-Raisin Cookies
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Ingredient Substitutes
Cybele Pascal gives allergen-free replacements for common baking ingredients.
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The Martha Stewart Show, March 2010
- Yield Makes about 5 dozen
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Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 tablespoons ground flaxseed meal
- 6 tablespoons warm water
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raisins
Directions
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Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
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Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
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Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
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Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
I've baked this recipe twice, the first time for a daycare bake sale - the teachers gave rave reviews for the egg-free recipe. The substitutions I made were: 3/4 cup of blue agave syrup for the cup of sugar, and I reduced the raisins to 1 cup. I find these cookies to be very crumbly but otherwise tasty and not too sweet.