Eggless Oatmeal Raisin Cookies (Gluten free)
By DK on Sep 10, 2009
The last time I was sorting through the numerous packets of flours in my freezer (gawd! I should stop shopping for a month!), I came across an unopened packet of brown rice flour which I had been meaning to use but forgot! The saying "Away from sight, away from mind" holds so true! Though I wrote a note in my kitchen whiteboard, I didn't get time to make anything from it and 2-3 weeks passed. Then the "Flour fairy" thought enough is enough and plotted a scheme to make me open up that forlorn packet. An acquaintance of ours called and we planned to meet at my place for evening tea. She was telling me about how she was avoiding wheat and wheat products for health reasons - basically gluten free. I am yet to try my hands for gluten free baking - so I panicked.
She told me that she didn't have problems with oatmeal though. I researched through the net and found that few people didn't have any problems with Oats while going for gluten free foods. But do check with the respective people for whom you are going to bake before trying anything for them. I went through the ingredients with my friend before I baked these almost gluten free cookies ( she is not suffering from celiac or wheat allergy - just precautionary) This recipe is from Peter Berley and if you have any never used Brown rice flour for baking, you might take some getting used to the taste of this cookie. I din't like it when I put a piece as soon as it came out of the oven!. But once they cooled down it tasted better and it was pretty decent the next day. There is also alternate flour to use in case you don't have brown rice flour on hand. I haven't changed his recipe and its verbatim
recipe courtesy modern vegetarian kitchen
Prep Time: Under 30 min
Cook Time: Under 30 min
Yield: Makes about 12-15 cookies
- 2/3 cup raisins
- 1-2/3 cups shelled walnuts
- 1 cup rolled oats ( or use gluten free Oats to make this recipe , if you can't have oats too..)
- 1-1/3 cups brown rice flour ( or use whole wheat pastry flour)
- 1-1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 6 tbsp canola oil ( or use melted butter or corn oil)
- 1/2 cup pure maple syrup
- 1/3 cup brown rice syrup
- 2 tsp pure vanilla extract
Preheat Oven to 350F. Soak the raisins in 2 cups warm water for 10-15minutes.
Spread the walnuts and oats on an ungreased baking sheet and toast them in the oven for 8-10 minutes, stirring occasionally.
In a food processor, combine half of toasted walnuts and oats and
grind into a fine meal. You can alternatively grind all them too into fine flour.
Add the remaining walnuts and oats, flour,cinnamon and salt. Pulse a few times to combine. In a bowl, whisk oil,maple syrup, brown rice syrup and vanilla.
Add the dry ingredients and stir to combine.
drain the raisins and stir them in.
Drop tablespoons of the mixture into greased baking sheets (or lined with parchment paper ) about 2 inches apart.
I lightly flattened them. Bake them for 15-20 minutes or until lightly browned.
Let it cool
and store in air tight containers.
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