Vegan, Gluten Free Oat-less Raisin Cookies
Cookies can be a hard thing to master when you're allergic to cane sugar. Substituting with agave, maple syrup or honey often lends to overly moist, gooey cookies that just don't hold up. I've tried using date sugar, which is granular, but I am not a huge fan of it's intensely sweet flavor. My next try was beet sugar. It is another granular sugar and I was able to find a bag of it in Whole Foods. It turns out that beet sugar was just the magical ingredient I needed!
So the other night I whipped up a batch of these oat-less raisin cookies. Andrew and I loved them so much, we considered not taking them to a get-together with friends. But as a budding blogger, I wanted the feedback. And good feedback it was!
PS - You can simply replace the raisins with chocolate chips, if you fancy.
Oat-less Raisin Cookies
1/3 cup Canola Oil
3 tbs Unsweetened Applesauce
1/2 tsp Salt
1 tbs Vanilla Extract
1/2 cup Beet Sugar
1 cup Bob's Red Mill GF All Purpose Baking Flour
2 tbs Flax Meal
1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/2 cup Raisins
Makes 1 Dozen Cookies
1. Preheat oven to 350 F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the oil, applesauce and salt.
4. In a medium bowl, whisk the flour, flax meal, baking soda and xanthan gum.
5. Pour the wet ingredients into the the dry ingredients and mix until dough is formed.
6. Fold the raisins into the dough.
7. Scoop spoonfuls of the dough onto the baking sheet.
8. Bake on the center rack for 15-20 minutes, rotating the sheet halfway through.
9. Remove from the oven when the cookies are soft in the middle and crisp on the edges. Let stand for 5 or 10 minutes before transferring them to a wire rack to finish cooling.