Raw Raisin Oatmeal Cookies Egg Free Dairy Free Food

DAIRY FREE OATMEAL RAISIN COOKIES

Steps:

• In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds until well combined.
• Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats, raisins and walnuts (or extra raisins) until well combined - this will take a bit of arm power.
• Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared plate (they can be close together).
• Transfer to the refrigerator and chill the dough balls for about 1 hour, until firm.
• Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
• Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. If baking in batches, keep the remaining dough balls in the fridge.
• Bake for about 11 to 12 minutes, until lightly browned and the edges are set (don't over bake these - the centers may look slightly underdone when you pull them out). Let the cookies cool directly on the baking sheet.

EGG-FREE OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
• Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

OATMEAL RAISIN COOKIES - DAIRY FREE

Steps:

• Preheat oven to 375 F (190C).
• In large bowl, cream together margarine, white sugar and brown sugar until smooth.
• Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon and salt.
• Gradually beat into creamed mixture.
• Stir in oats and raisins.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake 8 - 10 minutes in the preheated oven, or until golden brown.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

OATMEAL COOKIES - LACTOSE FREE DAIRY FREE GLUTEN FREE

Steps:

• Preheat oven to 375 F (190C).
• Add 4 level cups of Quick Oats to your blender/food processor and blend them about 2 minutes or until they are finely ground and a flour-like consistency. Set aside.
• In large bowl, cream together margarine, white sugar and brown sugar until smooth.
• Beat in the eggs and vanilla until fluffy.
• Stir together baking soda, cinnamon and salt.
• Beat into creamed mixture.
• Gradually stir in finely ground quick oats and mix well.
• Drop by teaspoonfuls onto a lightly greased cookie sheet.
• Bake 8 - 10 minutes in the preheated oven, or until golden brown.
• Cool slightly; remove from cookie sheet to wire rack or plate.
• Cool completely. (Optional).

FAT FREE OATMEAL RAISIN COOKIES

Steps:

• combine oats, flour, sugar, baking powder, baking soda, cinnamon and raisins. In a seperate bowl beat egg whites, corn syrup, vanilla and water until frothy. Stir the egg mixture into the oat mix until combined. Heat oven to 375 degrees. Drop by tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes or until golden on the bottoms.