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Inoffensive Oatmeal-Raisin Chocolate Chip Cookie

These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free), these will please the pickiest dinner guest.

  • yield: Makes 24 3-inch cookies

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Ingredients

  • 1/4 cup plus 1 tbsp. golden flaxseed meal
  • 1/2 cup dairy-free, soy-free vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 1 tbsp. Authentic Foods GF Classical Blend flour
  • 1/4 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt or table salt
  • 1 1/2 cups gluten-free old-fashioned oats
  • 3/4 cup raisins
  • 1/2 cup dairy-free, soy-free, gluten-free chocolate chips

Cook's Note

For a fructose-free version, substitute 1 cup birch sugar (xylitol) for the granulated sugar and light brown sugar. Omit the raisins, and use 1 1/4 cups sugar-free, fructose-free mini chocolate chips. Bake about 16 minutes, and let rest at least 10 minutes before transferring to cooling rack.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

  2. Step 2

    Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your "flax egg."

  3. Step 3

    In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract and the flax egg. Mix about 30 seconds on low speed until combined.

  4. Step 4

    In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.

  5. Step 5

    Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.

  6. Step 6

    Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.

  7. Step 7

    Bake in the center of the oven 13 minutes, until lightly golden. Let cookies cool for about 5 minutes before transferring to a cooling rack.

Source
Whole Living, September 2010

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