The weather is cooling, the humidity is down, fall is arriving. As the temperature decreases, my desire to bake increases. I had a craving for oatmeal raisin cookies the other day. It just seemed like the perfect thing to bake for this time of year. Hearty and warm with cinnamon, oatmeal raisin cookies are so homey. It’s not quite time for pumpkin yet (although the coffee places think otherwise), so oatmeal raisin cookies it is.
I made these vegan, as I am still trying to avoid eggs and dairy, but you could certainly try them with a real egg and butter. They are also xanthan gum-free and guar gum-free. Of course, raisins aren’t exactly low-FODMAP, but I’ve found I can tolerate a few at a time, like the amount that ends up in one cookie. This recipe is one that I like to call “FODMAP Friendly.” Meaning that one cookie is probably tolerable, but I wouldn’t recommend eating any more in one sitting. And you can keep the raisins out too, if you like. The cookies will still be delicious with all that oatmeal and cinnamon. These cookies are remarkably soft and chewy, perfect with a cup of tea in the early autumn.
Oatmeal Optional-Raisin Cookies
Ingredients
- 1 1/4 cup rolled oats (gluten-free, if needed)
- 3/4 cup Gluten-Free Rice Flour Blend (3.7 oz.)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 5 tablespoons Earth Balance Vegan Buttery Sticks, softened
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 Chia Egg
- 1 teaspoon vanilla extract
- 1/4 cup raisins (optional, or as tolerated)
Instructions
- Preheat oven to 350 degrees F. Line cookies sheets with parchment paper.
- In a medium bowl, stir together the oats, Rice Flour Blend, cinnamon, baking soda, baking powder and salt.
- Cream together the vegan butter, brown sugar and granulated sugar in a large bowl on medium speed with an electric mixer. Add the Chia Egg and vanilla and beat until smooth, scraping down sides of bowl. Turn mixer to low, slowly adding the oat mixture and mixing until incorporated. Fold in the raisins, if using.
- Drop dough by heaping tablespoons onto cookie sheet and flatten slightly with back of spoon. Bake 10 to 12 minutes, until lightly browned on the bottom edges.
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