For all of the gluten free veterans, you know that regular oatmeal can be cross contaminated with wheat flour and gluten! I never heard of this until recently. For this recipe, make sure you have oats that are gluten free.
Today my daughter wanted cookies for breakfast and cookies for lunch! That’s a little too crazy, even for me. After successfully getting both my kids to try pork chops at lunch, and the younger one to nap, I decided it was time to bake. We were out of both raisins and chocolate chips. But being only about a week away from September, I decided to use our bag of craisins! One of my fall favorites!
Preheat oven to 350 degrees. Makes 6 dozen. Recipe is easy to half!
3/4 C Coconut Oil
3/4 C Brown Sugar
1/2 C Sugar
2T Flaxmeal soaked in 6 T water (egg replacement)
1 t Vanilla
1 1/2 C Gluten Free Flour mix (I use millet, sorghum, potato starch, teff, and tapioca starch)
2 t Xanthum gum
1 t baking soda
1 t salt
2 t cinnamon
3 Cups Gluten Free Old Fashioned Oats
1 C Craisins, or raisins, or dairy free chocolate chips
With the paddle attachment of an electric mixer, combine coconut oil and sugars until just combined. Add fully soaked flaxmeal and vanilla. Combine. Mix in a separate bowl the flour, xanthum gum, baking soda, salt, cinnamon. Add flour mixture slowly. Once combined, add oats and craisins. Scoop about 1 teaspoon size, and arrange on cookie sheets. Bake at 350 degrees for 8 minutes. Cool for about 5 minutes and enjoy!