A few weeks ago my friend Mary Kate, of surviving the food allergy apocalypse, suggested I check out BabyCakes Covers the Classics, a gluten-free vegan cookbook. These cookies are from that!

Important contextual information: I’m a taco, Mary Kate’s a burrito. That’s it for info.

The cookies in question, a bit crispy at the edges, chewy in the middle.

Ingredients:

• 1 3/4 cup Bob’s Red Mill all-purpose gluten-free flour
• 1 cup sugar
• 1/2 cup gluten-free oats
• 1/4 cup ground flax meal
• 2 tablespoons cinnamon
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup melted refined coconut oil or canola oil
• 1/2 cup unsweetened applesauce
• 2 tablespoons vanilla extract
• 3/4 cup raisins

Preheat your oven to 325 degrees, and line two baking sheets with parchment.

In a large bowl, stir together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt.

Add the oil, applesauce, and vanilla and stir until evenly combined.

Add the raisins and stir until evenly distributed.

Drop by tablespoonfuls onto the lined sheets, about 1″ apart.

Bake for 8 minutes, then rotate the sheets and bake 7 more, or until lightly browned at the edges. I was concerned, when I was rotating them, as they looked super greasy at that point, but by the time they were done cooking they didn’t look/feel greasy. Mine were probably bigger than a tablespoon, but I forgot to set the second timer anyway, so they were cooked by however many minutes it was by the time I checked on them. Also, the book technically said bake ‘until golden,’ but they start off too dark brown for golden to really show up on.

Let stand on the pans at least 15 minutes before serving.

These were delicious even just by a general cookie standard, not a gluten-free cookie standard. They weren’t the most oat-filled oatmeal cookie I’ve ever had, but the flavor, especially with that much cinnamon, was perfect. A good start for experiments with this book!

Gluten Free Oatmeal Raisin Cookies

From BabyCakes Covers the Classics.

• 1 3/4 cup Bob’s Red Mill all-purpose gluten-free flour
• 1 cup sugar
• 1/2 cup gluten-free oats
• 1/4 cup ground flax meal
• 2 tablespoons cinnamon
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup melted refined coconut oil or canola oil
• 1/2 cup unsweetened applesauce
• 2 tablespoons vanilla extract
• 3/4 cup raisins

Preheat your oven to 325 degrees, and line two baking sheets with parchment.

In a large bowl, stir together all of the dry goods except for the raisins. Add the liquids and stir until evenly combined. Add the raisins and stir until evenly distributed. Drop by tablespoonfuls onto the lined sheets, about 1″ apart.

Bake for 8 minutes, then rotate the sheets and bake 7 more, or until lightly browned at the edges.

Let stand on the pans at least 15 minutes before serving.