In celebration of their new gluten-free oats, Bob’s Red Mill shared this recipe in their newsletter...(okay, we changed the butter to dairy-free margarine, but they should still be fabulous!):

1 ½ cups GF All Purpose Baking Flour 
3 cups Gluten Free Rolled Oats
1 cup Dairy-Free Margarine (softened)          
1 cup Brown Sugar
½ cup Granulated Sugar                      
1 tsp GF Vanilla
1 tsp Baking Soda                               
½ tsp Sea Salt
1 tsp Cinnamon          
2 large Eggs*
1 tsp Xanthan Gum
1 cup Raisins (optional)

Preheat oven to 350°F.  Beat butter and sugars together until smooth.  Add vanilla and eggs; beat well.  In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum.  Stir flour blend into wet ingredients.  Add oats and raisins and mix well.  Drop rounded tablespoons of dough onto un-greased cookie sheet.  Bake for 10 – 12 minutes, or until golden brown.  Cool one minutes then transfer to wire rack.  Makes about 4 dozen cookies.

Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute.  Add to recipe as you would the eggs.

Recipe and Photo: Bob’s Red Mill Newsletter

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