Print This Recipe

Print
Inoffensive Oatmeal-Raisin Chocolate Chip Cookie

Inoffensive Oatmeal-Raisin Chocolate Chip Cookie

These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free), these will please the pickiest dinner guest.

Whole Living, September 2010 http://www.marthastewart.com/130852/inoffensive-oatmeal-raisin-chocolate-chip-cookie
4.875
Rated
97.5100(8)8
  • 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. <a href="http://authenticfoods.com/products/item/43/GF-Classical-Blend" target="_blank">Authentic Foods GF Classical Blend flour</a>
    • 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

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your "flax egg."
  3. 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.
  4. 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.
  5. 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.
  6. Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
  7. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.