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Tuesday, 11 April 2017 19:24

Gluten and Egg Free Oatmeal Cookies

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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
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