- Nathan Myhrvold born (1959)
- 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 Tablespoons ground cinnamon
- 1 1/2 Teaspoon xanthan gum
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 1 Cup melted refined coconut oil or canola oil
- 1/2 Cup unsweetened applesauce
- 2 Tablespoons vanilla extract
- 3/4 Cups raisins
Until Bob’s Red Mill came up with a totally affordable gluten-free oat, you would never have seen these in the bakery. Thank all that is holy — once again — for Bob’s! Today these cookies are a best-seller in both New York and Los Angeles. If you hate raisins (I do... sorry, raisins!), try subbing in chocolate chips or dried cherries instead. If you’re some sort of oat maniac, you can dump in as much as another 1/3 cup of oats and be just fine.
Preheat the oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Add the raisins and stir until evenly distributed.
Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 inch apart. Bake for 8 minutes, rotate the baking sheets, and bake for 7 minutes more, or until golden. Let stand on the baking sheets for 15 minutes before serving.
Reprinted with permission from BabyCakes Covers the Classics by Erin McKenna and Tara Donne, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.