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While oats do not contain gluten, most commercial brands of oatmeal are processed with wheat products, meaning they’re off-limits for people with gluten intolerance. These cookies have the same chewy texture as oatmeal cookies, without risk of gluten contamination.
Preheat oven to 350˚F. Grease 2 baking sheets. Place raisins in small bowl, and cover with boiling water. Let stand 5 minutes to plump. Drain.
Combine flours, cornmeal, flaxseeds, cinnamon, xanthan gum, baking soda, nutmeg, and salt in large bowl.
Beat brown sugar, oil, and vanilla in separate bowl with electric mixer 1 minute, or until mixture is light and creamy. Beat egg in 1 cup dry ingredients, followed by 1/4 cup applesauce. Alternate dry ingredients and applesauce, until dough is thick and smooth. Stir in walnuts, almonds, and raisins.
Drop tablespoonfuls of cookie dough onto prepared baking sheet about 2 inches apart. Bake 12 to 13 minutes, or until cookies are puffed and golden brown. Transfer to wire rack, and cool. Store in airtight container at room temperature.
- Calories 93
- Carbohydrate Content 13 g
- Cholesterol Content 5 mg
- Fat Content 4.5 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0.5 g
- Sodium Content 47 mg
- Sugar Content 8 g