Find recipes for your diet

    • no alcohol
    • no beans / legumes / pulses
    • no dried / ground spices
    • no dried fruits
    • no fermented / pickled foods
    • no fresh / raw fruits that don't get cooked by the end of the recipe
    • no grains
    • no meat / poultry
    • no seeds
    • 4th of July
    • 5 or fewer ingredients
    • Comfort food
    • Crowds/parties
    • Easter Favorites
    • Elegant evenings
    • Fall favorites
    • Great for kids
    • Halloween Treats
    • Holiday Sweets & Treats
    • Light fare
    • Lunchboxes/on-the-go
    • One-pot meal
    • Passover Celebrations
    • Picnics
    • Quick & easy
    • Spring favorites
    • Summer favorites
    • Thanksgiving
    • Winter favorites
    • dairy-free
    • egg-free
    • fish-free
    • gluten-free
    • nut-free
    • peanut-free
    • shellfish-free
    • soy-free
    • Diabetic-friendly
    • FODMAPs-friendly
    • Kosher
    • Low histamine
    • Low salycilate
    • Macrobiotic
    • Paleo
    • Raw
    • Vegan
    • Vegetarian
Need to filter out additional ingredients? Just type anything you can't eat into the "Keyword" field with a "-" in front, and separate each ingredient in the list with a comma!
Tuesday, 11 April 2017 19:24

Gluten and Egg Free Oatmeal Cookies

Written by
Rate this item
(0 votes)
These oatmeal cookies are crispy on the outside while soft and chewy on the inside. Proving that life doesn’t have to be complicated and neither does baking for your loved ones.

  • Ingredients: 2 TBSP Bob’s Red Mill Gluten Free Egg Replacer, prepared according to package directions
    3/4 cup Bob’s Red Mill 1 to 1 Flour
    1 1/4 cup Bob’s Red Mill Quick Cooking Oatmeal
    2/3 cup Light Brown Sugar
    1 tsp Baking Powder
    1/4 tsp Salt
    1/2 cup + 2 TBSP Light Extra Virgin Olive Oil
    1/2 tsp Vanilla
    1/2 cup Raisins
  • Instructions: Preheat the oven to 350°. Line a cookie sheet with parchment paper.

    In a small bowl, prepare the egg replacer. In a large bowl, mix the flour, oatmeal, brown sugar, baking powder and salt. Stir to combine.

    Next add the olive oil, egg replacer and vanilla to the dry ingredients. Mix well. Stir the raisins into the batter.

    Drop 1 tablespoon scoops onto the prepared sheet pan with about on inch of space between the cookies.

    Bake for 10 minutes. Allow to cool slightly on the pan and then transfer to a rack to finish cooling.

  • Serves: 26 cookies
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Picnics, Lunchboxes/on-the-go, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 60-90 minutes
  • Specialty Diets: Vegan, Vegetarian
Read 959 times
freedible tips!Read the ingredients, call the company and check the tags!
We provide our recipes search function as a free service to the community, and while we do our best to make sure all the recipes our members submit are properly tagged with respect to the ingredients inside, it's critical that you confirm that they're safe for you! Thus, while we invite you to use our search filters as a starting point, by using this service you agree that you are responsible for determining which foods are safe for you and/or anyone for whom you prepare foods found on our site, including reading the ingredients for all products used therein, and contacting the manufacturers directly to confirm that each food has been manufactured in a way that is safe for you. We do our best, but we cannot assume responsibility for any errors of omission or comission in how our recipes are tagged or identified.