My dh’s favorite cookie pre-celiac was oatmeal raisin from Tim Horton’s. (Canadians will know what I’m talking about! 
) Well, we have tried those guaranteed to be wheat-free oats, dedicated fields to grow it, equipment, plant, packaging. The whole thing. Cost a fortune, and he got very very sick. However, it could have been something else he ate at that time too. It is hard to know. But he’s not ready to try any more for a while. (that was Christmas time). So every so often I try to come up with that “oatmeal” texture that is so great in cookies, and that in-my-opinion too sweet taste. Here’s one try – very much on the healthy side, tasted great, but a little on the crumbier side.
1. Preheat oven to 300°.
2. Cream together:
- 1/2 c margy
- 1 c sugar
3. Add:
- 3 eggs
4. Whip until light and fluffy, then add:
- 1/2 c applesauce
- 1 Tbsp vanilla
5. Combine separately. Then add to mixture:
- 1/2 c flax seeds, ground
- 1/2 c ground almonds
- 1/3 c coconut
- 2/3 c gluten free hot cereal (be sure to grind this in the coffee grinder until quite fine)
- 3/4 cup flour blend
- 1/4 tsp salt
- 2 tsp baking pwd
5. Add 1/2 cup raisins, stir.
6. Drop by teaspoonful onto greased cookie sheet for 20 minutes.
