There is a lot of debate over whether or not oats should be part of a gluten free diet. We love oats in our family, and don’t shy away from them. From the best of my understanding, as long as there is no cross contamination, oats are a naturally gluten free food. If you have a severe allergy or celiac disease, it is always best to err in the side of caution. In my family, the risk of reaction is minor, and so we enjoy oats quite frequently. I use old fashioned oats, these are my favorite kind for making cookies with.
I made these cookies last year. They are very similar to my new recipe, but I did not give exact measurements for my gluten free flours, since I was still in the early stages of learning about gluten free flours. Therefore, the ingredients list was not very clear. I also changed from using coconut oil to Earth Balance. Both make a delicious cookie! This new recipe is much more exact for getting similar results each time.
1 Stick plus 6 Tablespoons Earth Balance vegan buttery sticks, room temperature3/4 Cup brown sugar, preferably organic
1/2 Cup white sugar, preferably organic
2 Flax eggs (2 Tablespoons ground flaxmeal mixed with 6 Tablespoons rice milk)
1 Teaspoon vanilla extract
1/2 Cup millet flour
1/2 Cup potato starch
2 Tablespoons tapioca starch
3/4 Cup sorghum flour
1 Teaspoon xanthan gum
1 Teaspoon Baking soda, aluminum free
1/2 Teaspoon cinnamon, or more to taste
1/4 Teaspoon salt
2 1/2 Cups old fashioned rolled oats
1/2 Cup unsweetened shredded coconut
1/2 Cup raisins
Preheat oven to 350 degrees. In the bowl of an electric mixer, cream the earth balance with the brown and white sugars. Add flax eggs and vanilla, mix well. In a mixing bowl, combine millet flour, potato starch, tapioca starch, sorghum flour, xanthan gum, baking soda, cinnamon and salt. Mix well. Slowly add dry to wet ingredients using the mixer, until a batter is formed. Add old fashioned rolled oats, unsweetened shredded coconut, and raisins*.
Place rounded tablespoons on baking sheet with parchment paper, and bake for 13-15 minutes. Allow to cool slightly on cookie sheets, then transfer to a cooling rack.
Makes 4 dozen cookies!