I am sooooo excited to be sharing this recipe with you. It appears that there are lots of cookie monsters out there that have gluten, dairy and egg issues and we are finding the gold at the end of the rainbow. This basic recipe has been in our household for 3 generations and this is the first time tweaking a good thing became a necessity. The first batch came out like lace…very tasty lace I might add. Not a crumb went untouched. I have learned 2 valuable lessons in the past month and they seem to be the lessons I needed to find success. I want to pass them on to you so your cookies are masterpieces from the get go. Gluten free baked goods need to be refrigerated BEFORE cooking and Xanthan gum is your friend for adding volume and thickening your batter. (A little goes a long way so think 1/2 tsp to your recipe) There is one more hint: Allow your baked goods to cool completely before taking off the sheet or out of the pan. I also keep my gluten free cookies in the freezer and take out a few per day so they stay fresh and out of the oven delicious!!!! (It also helps to make your cookies last just a little longer unless your cookie monster likes frozen cookies!)
prepare you substitute egg mixture:
1 TBL. ground flax seed and 3 TBL. water…let this sit for a couple of minutes
Mix:
3/4 c. coconut oil
1 c. coconut brown sugar (or regular brown sugar)
1/2 c. coconut sugar (instead of white sugar.. it is slightly brown but that doesn’t affect your cookies. I like this product and so far no one has had tummy issue with a change in the sugar. We experienced those issues with Xylitol or sugar replacements that ended in “tol”. It says right on the package that your system may have to adjust to this product . Who wants to adjust to sugar??????)
ADD:
Egg mixture
1/4 c. water
1 tsp. vanilla (pure extract is worth the cost of pure verses imitation!)
1 c. gluten free flour
1 tsp. salt
1.2 tsp Xanthan gum
1/2 tsp soda
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp cinnamon
1/3-1/2 c. cranraisens (I like more in my cookies)
3 c. oats (all oats are gluten free but if you have a real issue with gluten, be sure yours are processed in a G.F facility. I also ALWAYS use old fashioned rolled oats and not the quick oats… this might be because it’s what my MOM used.. you know how we are about following Mom’s footsteps)
Refrigerate dough for at least an hour before baking… Bake at 350 for 22 minutes. Cool cookies completely before removing from cookie sheet….or they will fall apart. After they cool, they are firm and perfect for picking up. (I have been lining my cookie sheet with parchment paper so I can slide the cookies off to cool and get another batch into the oven. You still have to cool them a few minutes before the slide. )
