Preface: It’s been awhile since I posted, and that’s because I have been settling into my new apartment in Maine. Husband is getting out of the Navy so we’re transitioning into civilian life. Excuse the absence, please!
This recipe was inspired from a recipe in one of the new christmas magazines I recently bought. I liked this recipe a lot because it was simple to adjust it to make it gluten-free and dairy-free. These type of cookies seem like a great cookie to make as a transition into Holiday baking. I cannot wait to do more of that! December is the perfect month for baking so many festive things… I no-bake cookies are next on my list. Stay tuned!
• 3/4 cup sweet sorghum flour
• 1 tsp baking soda
• 3 tablespoons earth balance or vegan “butter
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 1/2 cup oats
• 1/2 cup raisins
– Preheat oven to 350°.
– Whisk egg, then add brown sugar and vegan “butter”. Continue to mix until thoroughly combined.
– Mix flour, baking soda, salt together, before adding it to the egg and sugar mixture.
– Add maple syrup, vanilla, and cinnamon.
– Stir in oats and raisins. If needed, add additional oats to thicken cookie “dough”.
– Drop small rounds onto greased cookie sheet and bake for 10-12 minutes.
– The ingredients needed for these cookies are most likely already in your kitchen!
– They were so good I decided to bring the rest into work to share (and so I wouldn’t eat the rest of them all by myself). All of my co-workers loved them and couldn’t believe that they were allergen-free. Most of my co-workers are still convinced that gluten-free baking is an eat-at-your-own-risk activity. I hope these proved them wrong!
– The potential for customization. These cookies could most definitely have unique additions – almonds, walnuts, pecans, apricots, chocolate chips, etc. – that would make them your own.
– These could work anytime of year, for any occasion.