Chocolate Chip Oatmeal Raisin Cookies
- 1/2 cup dairy-free, soy-free vegetable shortening
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk
- 1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons rice milk
- 1 cup gluten-free old-fashioned oats
- 1/2 cup dairy-free, soy-free chocolate chips
- 1/2 cup raisins
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, granulated sugar, and brown sugar, mixing on medium speed for about 1 minute.
- Add the vanilla and egg replacer and mix for 20 seconds.
- In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
- Add the flour mixture to the mixer in three batches, mixing on low speed, alternating with the rice milk.
- Add the oats, chocolate chips, and raisins.
- Mix on the lowest possible speed until just combined.
- Use a wooden spoon or rubber spatula to finish blending, if necessary.
- Drop by rounded tablespoons onto the baking sheets, spacing them 3 inches apart.
- Bake for 12 minutes in the center of the oven, or until lightly golden around the edges.
- Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.
vegetable shortening, granulated sugar, brown sugar, vanilla, egg replacer mixed, flour, xanthan gum, baking soda, salt, rice milk, oats, chocolate chips, raisins
Taken from www.epicurious.com/recipes/food/views/chocolate-chip-oatmeal-raisin-cookies-379148 (may not work)