I found this recipe online because I needed to make cookies for a picnic. Little did I know they would turn out to be a family favorite. My Aunt says these cookies are very close to the real thing, try it and let me know!
Photo by Tessa Bevans
Directions:
Preheat the oven to 350 degrees F.
Combine in a bowl and beat until smooth and creamy:
2/3 cup Spectrum Organic Shortening or Soy-free Earth Balance
1 1/2 cups organic brown sugar
1/2 cup unsweetened organic applesauce
2 teaspoons bourbon vanilla extract
2 tablespoons agave or honey
In a separate bowl whisk together the dry ingredients:
1/2 cup rice flour or sorghum flour
1/2 cup oat flour [certified gluten-free Lara's Oats]
1/2 cup potato or tapioca starch
1/4 cup vanilla rice protein powder [I used Nutribiotics]
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt
Slowly add the dry ingredients into the creamed mixture, beating to combine.
When the dough is smooth, add in the following, by hand, and mix well:
2 cups rolled oats [certified gluten-free Lara's Oats]
Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool.
Using a thin spatula, remove the cookies to a wire rack to cool completely – and share at least one with your Darling while it’s still warm. You’ll score serious points.
I wrapped the completely cooled cookies individually in foil and saved out four for storage in the fridge; and bagged the rest in a freezer bag.
Yum. And yum. And did I mention, yum?
Makes approximately 28 to 30 cookies.
Karina’s Note:
Readers have asked, What does the rice protein powder do? It’s basically adding protein. I think it gives the cookies a nice crunch, but if you don’t have any rice protein powder handy, try subbing brown rice flour or another high protein flour such as millet or buckwheat instead.
from: http://glutenfreegoddess.blogspot.com/2007/08/vegan-oatmeal-raisin-cookies.html#ixzz0IRpFHxQT&D
