A wonderful My Memphis Mommy Reader Kelly Blumenthal sent in this recipe for Oatmeal Raisin Cookies with easy adjustments you can make for any allergies.
This is from a Whole Foods recipe on their website that I adapted. Love it because it is nut and milk free. I use dairy free butter (Earth Balance) for butter substitution found at Whole Foods or Wal-mart
I make half of the batch with chocolate chips and the other half with carob chips (Sunspire brand – Whole Foods), since Chocolate is an allergy trigger for me.
I like to use an all-purpose flour which is easier to find and less coarse than whole wheat.
Oatmeal Raisin Cookies
4 tablespoons (1/2 stick) butter, softened
3 tablespoons canola oil
½ cup evaporated cane juice sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon salt
1 cup quick cook or old-fashioned rolled oats
¼ cup wheat germ, preferably toasted
1 cup all-purpose flour
¾ teaspoon baking powder
½ cup seedless raisins
½ cup chocolate or carob chips
Method
Preheat oven to 375F. Line 2 large baking sheets with parchment paper; set aside.
In a large bowl, whisk together butter and oil until completely blended. Whisk in sugar, egg, vanilla and salt; set aside.
In a second large bowl, combine oats, wheat germ flour and baking powder, then add to butter mixture and stir well
to combine thoroughly. Fold in raisins and chocolate/carob chips.
Drop dough by the spoonful onto prepared baking sheets, spacing them about 2 inches apart, and bake until cooked through
and golden brown, 10 to 12 minutes. Carefully transfer to wire racks and set aside to let cool completely.
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