cookies, please.by caroline
This past weekend was such a blast! That’s right: We were at it again, as the G-Spot Revolution did double-time as The Sweet Spot, participating in the Magee Women’s Hospital Family Health Fair at the Children’s Museum of Pittsburgh. We set up a table with all of our gluten-free (some vegan!) goodies and even had our wonderful sponsors, KIND, by our sides, passing out samples of the oh-so-delish bars to all of the people who stopped by our table.
Bonus of hanging out at the Children’s Museum? The totally adorable kids. Check out the pics:
These adorable girlies were our number one fans. The little blonde sweetheart even hugged us all as she said goodbye. SUCH A CUTIE!
OK, I know … You want cookies now, right? Don’t worry: I’m giving you the hookup with these simple Oatmeal Raisin Cookies (gluten-free and vegan). Get the deets …
Oatmeal Raisin Cookies
Keywords: bake cookies dessert vegetarian vegan gluten-free gluten free oats cookie
Ingredients (18 cookies)
- 1 cup The G-Spot Gum- and Gluten-Free Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 Tablespoon flaxseed meal mixed with 3 Tablespoons warm water
- 1/2 cup vegan and gluten-free butter substitute, softened (like Earth Balance Natural Buttery Spread)
- 1/2 cup sugar
- 1/2 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1-1/2 cups certified gluten-free oats (not instant)
- 3/4 cup raisins
Preheat oven to 350°. Prepare a baking sheet by lining with parchment paper or using a baking mat (like this).
Whisk together all dry ingredients; set aside.
Mix together flaxseed and water combination and set it aside.
Combine all wet ingredients with a hand mixer on low, increasing speed to high until color begins to lighten. Add in flaxseed mixture and continue to mix on medium until combined.
Slowly stir the flour mixture into the creamed mixture until flour is fully incorporated. Fold in oats and raisins.
Scoop dough (about 2 Tablespoons each cookie) onto prepared pan, leaving about 2 inches between each cookie.
Bake 12-13 minutes, or until golden brown. Remove from oven, allowing cookies sit on baking sheet for 5 minutes before transferring to a wire rack to cool completely.