Allergy-Friendly Healthy Cookies
 
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Cook time
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These hearty cookies are just sweet enough and have a satisfying taste and texture that's energizing. I've been known to enjoy these as breakfast cookies!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 big cookies
Ingredients
  • ½ cup raisins
  • ¾ cup water
  • ½ cup sesame seeds
  • 1¼ cups Amy’s Basic Flour Blend (see below)
  • 1¼ cups gluten-free rolled oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ¼ teaspoon kosher salt
  • ½ cup thawed frozen apple juice concentrate
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350°F, and line a baking sheet with a silpat or parchment paper.
  2. Cover the raisins with the water in a microwave-safe bowl. Heat in the microwave for 1½ minutes and set aside to soak for at least 10 minutes.
  3. Drain the raisins and reserve the soaking water. Chop the raisins coarsely.
  4. Heat a large sauté pan over medium-low heat and add the sesame seeds. Toast by stirring constantly with a wooden spoon until they begin to turn golden and are fragrant, about 5 to 10 minutes.
  5. In a large bowl, whisk together the toasted sesame seeds, flour blend, oats, cinnamon, xanthan gum, baking powder, and salt.
  6. Put the thawed apple juice concentrate in a glass measuring cup. Add the reserved raisin water and 2 tablespoons oil. If necessary, add water to equal a total of 1⅛ cups liquid.
  7. Add the raisins to the dry ingredients and then stir in the wet ingredients.
  8. Cover and refrigerate the dough for 20 to 30 minutes.
  9. Use a spring-release ice cream scoop (yes, a big one) to evenly portion the batter onto your prepared baking sheet. Use moist fingertips to flatten the cookies to about ½-inch thick.
  10. Bake the cookies for 25 minutes, or until lightly golden brown.
  11. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  12. Store the cookies in an airtight container at room temperature for up to 2 days, then individually wrap and freeze the leftovers.
Notes
Amy’s Basic Flour Blend (Sorghum-Garfava Blend): In a medium bowl, whisk together 1 cup sorghum flour, 1 cup garbanzo fava bean flour, ½ cup potato starch, and ⅓ cup tapioca starch. Store the flour blend in an airtight container in the refrigerator for optimal freshness. Makes about 2⅞ cups.

Sesame-Free Option: You can substitute sunflower seed or flaxseed for the sesame seeds. If using flaxseed, skip the toasting step. For seed-free cookies, omit the seeds and increase the oats to 1¾ cups. If you are okay with tree nuts, sliced almonds or chopped walnuts or pecans are also good substitutes for the sesame seeds.
Nutrition Information
Serving size: 1 big cookie Calories: 241 Fat: 9.4g Saturated fat: 1.3g Carbohydrates: 35.2g Sugar: 11.3g Sodium: 84mg Fiber: 4.3g Protein: 5.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/allergy-friendly-healthy-cookies