I adapted the following Bob’s Red Mill recipe – instead of raisins, I added some dried cranberries and topped them with an orange glaze. This recipe was really quick and makes about four dozen cookies.
Gluten Free Oatmeal Cookies
Contributed by Bob’s Red Mill Natural Foods
|Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.
*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.