There is nothing more comforting on a cold winter’s day than a fresh batch of cookies baking in the oven! When I first decided to go gluten, egg and dairy free, I was so sad to realize my baking would never be the same. I went on a search to find a recipe for homemade oatmeal cookies that I would be able to enjoy as well as my friends and family without dietary restrictions. These cookies are soft and taste just like Grandma’s!
What you’ll need:
- 1 cup margarine
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs substituted for RaneRiso Egg Replacer
- 1 tsp vanilla extract
- 2 cups Robin Hood all-purpose gluten free flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 3 cups quick cooking oats
Begin by creaming together the margarine, white sugar and brown sugar. Next, add in your egg substitute and vanilla. In another bowl, combine your flour, baking soda, salt and cinnamon. Add that mixture to your previously creamed ingredients. Finally mix in your oats. Preheat your oven to 375 degrees. Grease your cookie sheet before rolling your dough into small to medium sized balls and place on cookie sheet. Bake for 8-10 minutes, let them cool for 5 minutes and enjoy!
*Note: All-purpose gluten free flour has a slightly different texture, so you may find your cookies have a faint gritty consistency. This doesn’t hurt the overall flavour though so don’t panic!