In the 80s we ate oatmeal cookies. It seemed like my mom made then once a week. The Old-fashioned Oatmeal Cookies recipe is from my mom’s 1960s Betty Crocker cookbook. I couldn’t tell you which one. There are a lot of versions of the cookbook. I took the recipe and made these bitchin’ gluten free and vegan oatmeal cookies.
I remember using the sifter with the flour for my mom. I didn’t sift the rice flour for this recipe. I don’t even have a sifter. I found that Bob’s Red Mill sweet white rice flour wasn’t very grainy.
I am telling you the specific ingredients I used so that the cookies come out the same. Don’t skip simmering the raisins. The raisin water makes the cookies tasty and moist.
GF VEGAN OATMEAL COOKIES
1 cup raisins, Trader Joe’s organic Thompson seedless
1 cup water, filtered not tap
3/4 cup vegan butter, miyoko’s
1 1/2 cups organic brown coconut sugar, Big Tree Farms
2 egg replacers, Ener-G, recipe below
1 tsp. organic vanilla extract, Flavorganics
2 1/2 cups sweet white rice flour, Bob’s Red Mill
1/2 tsp. baking powder, Bob’s Red Mill
1 tsp. soda, Bob’s Red Mill
1 tsp. sea salt, Trader Joe’s fine crystals
1 tsp. cinnamon, Trader Joe’s
1/2 tsp. cloves, Sprouts
2 cups gluten free old-fashioned rolled oats from bulk
1/2 cup walnut pieces
1/4-1/2 cup chocolate chips, Enjoy Life semi-sweet mini chips
Egg Replacer for Two Eggs:
3 tsp. Ener-G Egg Replacer
4 Tbsp. warm water
Warm water in a kettle for about one minute. If the water gets too hot, let it cool. Beat the replacer and water until they are creamed.
Yield: 36 cookies
Simmer raisins and water in saucepan over low heat until raisins are plump, 25 minutes. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400°. Cream butter and sugar. Make egg replacer. Add egg replacer and vanilla to butter and sugar. Stir in raisin liquid. Stir in flour, baking powder, soda, salt, and spices. Add rolled oats, nuts, and raisins. Drop rounded teaspoonfuls about 2” apart onto parchment paper covered baking sheet. Bake 8-10 minutes. I do not wait ’til they are golden brown.
You’re really going to love these oatmeal cookies. I want to make some now.
From blog of melissacrismon.com
Copyright 2022 Melissa Crismon