I know I’ve said it a hundred times, but recipes that are already gluten-free are so much nicer. This Christmas, I treated myself to a Babycakes (look how lovely!) cookbook, and I’m finally getting the chance to put it to use. And, now I have a new favourite dessert.
I made her recipe for oatmeal cookies and crumbled one (and a half, shh) into a bit of greek yogurt. It was a beautiful combination.
The recipe calls for Bob’s Red Mill products, and I definitely suggest you use them. There are a lot of other gluten-free products on the market, but Bob’s is reliable and makes a great mix of baking flours. Whenever possible, I buy their flours. I even found my first Bob’s flour in Belfast today — oat flour — and I’m going back to buy a bunch of it tomorrow!
So, here is the Babycakes recipe for the cookies. I hope you try it, love it, and run out and buy the book for yourself.
1 3/4 cup Bob’s Red Mill All Purpose Gluten-Free Baking Flour
1 cup [vegan] sugar
1/2 cup Bob’s Red Mill Gluten free oats
1/4 cup ground flax meal
2 tablespoon cinnamon
1 1 /2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup melted coconut oil
1/2 cup unsweetened applesauce
2 tablespoon vanilla extract
3/4 cup raisins
measuring cups and spoons
Preheat oven to 325°F/160°C. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt. Add the melted coconut oil, applesauce, and vanilla stirring with a spatula. Add the raisins and stir until combined.
Bake for 8 minutes. Rotate the baking sheet and bake for another 7 minutes. Allow the cookies to cool on the parchment for 15 minutes.