Friday, August 7, 2015

Gluten free, Egg free, dairy free Oatmeal cookies

Beat these ingredients together:
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 tablespoons applesauce
2 tablespoons oil
1 tablespoon baking powder
1 teaspoon vanilla extract
[For chocolate chip oatmeal cookies, add approximately 11-12 ounces ]
[For oatmeal raisin, or just oatmeal, add: 
     1 teaspoon cinnamon 
     1/4 teaspoon anise seed   
     pinch nutmeg
     1/4 teaspoon ground cloves
     (1/3 cup raisins)]
Next, add:
2 cups rice flour
1 teaspoon salt
3 cups gluten free quick oats
When everything is well blended, and the consistency is of a drop-cookie dough, place dough in the refrigerator for one hour.

Preheat oven to 375 degrees.  Grease a large baking sheet. Using a cookie scooper, drop by the 2-tablespoon onto the cookie sheet. Bake until edges are golden and cookies are slightly firm on the top. You will need to make sure that cookies are cooled before you remove them from the baking sheet. Gluten free, egg free cookies are always rather moist when first removed from the oven. Enjoy!

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