Until Bob’s Red Mill came up with a totally affordable gluten-free oat, you would never have seen these in the bakery. Thank all that is holy—once again—for Bob’s! Today these cookies are a best seller in both New York and Los Angeles. If you hate raisins (I do . . . sorry, raisins!), try subbing in chocolate chips or dried cherries instead. If you’re some sort of oat maniac, you can dump in as much as another 1/3 cup of oats and be just fine.
Recipe information
Yield
makes 36
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Add the raisins and stir until evenly distributed.
Step 3
Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 inch apart. Bake for 8 minutes, rotate the baking sheets, and bake for 7 minutes more, or until golden. Let stand on the baking sheets for 15 minutes before serving.
