A hearty, chewy classic! Pack these in your kids’ lunch for a snack, or serve them after school with a big chilled glass of rice milk for dunking!
Recipe information
Yield
makes 24 2 1/2-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, granulated sugar, and brown sugar, mixing on medium speed for about 1 minute. Add the vanilla and egg replacer and mix for 20 seconds.
Step 3
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
Step 4
Add the flour mixture to the mixer in three batches, mixing on low speed, alternating with the rice milk.
Step 5
Add the oats, chocolate chips, and raisins. Mix on the lowest possible speed until just combined. Use a wooden spoon or rubber spatula to finish blending, if necessary.
Step 6
Drop by rounded tablespoons onto the baking sheets, spacing them 3 inches apart. Bake for 12 minutes in the center of the oven, or until lightly golden around the edges. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.
