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.

Whole Living, September 2010


Recipe Summary

Makes 24 3-inch cookies


Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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.

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

  • 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.

Cook's Notes

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.