Inoffensive Oatmeal-Raisin Chocolate Chip Cookie
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- Yield Makes 24 3-inch cookies
Ingredients
- 1/4 cup plus 1 tbsp. golden flaxseed meal
- 1/2 cup dairy-free, soy-free vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 1 tbsp. Authentic Foods GF Classical Blend flour
- 1/4 teaspoon xanthan gum or guar gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon double-acting baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt or table salt
- 1 1/2 cups gluten-free old-fashioned oats
- 3/4 cup raisins
- 1/2 cup dairy-free, soy-free, gluten-free chocolate chips
Directions
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Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
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Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your "flax egg."
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In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract and the flax egg. Mix about 30 seconds on low speed until combined.
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In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
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Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.
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Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
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Bake in the center of the oven 13 minutes, until lightly golden.
Let cookies cool for about 5 minutes before transferring to a cooling rack.
Cook's Note
For a fructose-free version, substitute 1 cup birch sugar (xylitol) for the granulated sugar and light brown sugar. Omit the raisins, and use 1 1/4 cups sugar-free, fructose-free mini chocolate chips. Bake about 16 minutes, and let rest at least 10 minutes before transferring to cooling rack.
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