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

Ingredients:

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.

Enjoy!

Gluten Free and Vegan Carob Chip Oatmeal Cookies

Ooooh baby! Life can’t get any better when I have warm gluten free, dairy free, egg free and cane sugar free cookies cooling on a wire rack in the kitchen. I have been making variations of these for over a year now and I have always just made them by randomly throwing some things into a bowl and somehow it has always worked, but now I have formulated an actual recipe to share! It’s still a little rough around the edges, but I really love it! If you aren't a fan of carob and can do sugar and dairy, you can always replace with chocolate chips. This recipe makes a dozen cookies, so it's not a huge batch (you can always double it!) but just enough if you aren't making them with the intention of sharing...

Carob Chip Oatmeal Cookies

Preheat oven to 350

In a large bowl mix together the dry ingredients:

½ cup Bob’s Red Mill Gluten Free Flour
¼ cup Sorghum Flour
½ tsp Xanthan Gum
½ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Salt

½ tbs Ener-G Egg Replacer mixed in a separate bowl with
1 ½ tbs warm water. The mixture will become frothy and then add the other wet ingredients:

½ cup Agave Nectar
3 tbs Olive Oil
½ tbs Vanilla

Pour the wet ingredients into the dry and stir to combine until smooth. Then add:

1 ½ cups Bob’s Red Mill Gluten-Free Rolled Oats
½ cup Dairy and Sugar Free Carob Chips (available at Market of Choice)

Spoon the dough onto a cookie mat that is lined with a baking mat or parchment paper. Bake on the center rack for 12-15 minutes until they are the texture you desire and then cool on a cooling rack.

Enjoy!