Oatmeal Raisin Cookies
1 1/2 cup Bob Red Mill Gluten Free Flour (the one made with garbanzo bean, not brown rice flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamom (optional: only use this if you like unusual spices, which we do)
1 1/2 cup whole grain gluten free rolled oats (you really want the whole rolled oats, not the flaked, instant oats)
1 to 2 cups raisins (if you like more cookie to raisin ratio, use the lesser amount; if you prefer a raisin in every bite, use the larger amount)
1/2 cup vegan soy free butter (we used an Earth Balance variety)
1/2 cup coconut sugar
1/4 cup Agave
1/2 tbsp gluten free vanilla
1 tbsp flax milk
1. Line cookie sheets with parchment paper and preheat the oven to 350 degrees.
2. Whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon and cardamom, if using. Add the whole oats and raisins, and set aside.
3. Cream the vegan butter in a mixer until light and fluffy. Add the coconut sugar and mix well.
4. Slowly pour in the agave while the mixer is churning on low and incorporate all of the agave. Add the egg and vanilla and mix well.
5. Add the dry ingredients along with the flax milk and mix just until the dry ingredients are incorporated into the moist.
6. Use a tablespoon to drop level tablespoon sized amounts of dough onto the lined cookie sheets. Be sure to leave at least an inch between the cookies because the cookie dough will spread while cooking.
7. Bake for six minutes and then turn the cookie sheet around. Bake for another six minutes and remove the cookies. They will larger, golden brown and mostly hardened but soft to the touch.
8. Let the cookies cool for a minute or two on the cookie sheet. Carefully remove them to a wire cooling rack. The cookies will continue to harden a bit as they cool completely.
9. These cookies store well. Simply put them into a tupper ware container lined with a paper towel and keep the container tightly closed when not eating the cookies.