These cookies have the texture and flavor of oatmeal raisin cookies without the gluten or oatmeal. Celiac and wheat allergy folks beware, these cookies are addicting! You must hide them from other family members or risk seeing them disappear moments after their discovery. I originally developed these cookie recipes for a roommate of mine who suffered from celiac disease. I also have allergies to wheat, oats, barley, and rye; so these yummy cookies were something we both could enjoy almost guilt free. Whip up a batch in minutes; bake them, drop the dough by teaspoonfuls into ice cream, or roll them into cookie truffles. Enjoy them with delicious homemade hot chocolate.
- 1-cup almond slices crunched up
- ½-cup rice flour
- ½-cup tapioca flour
- ½-cup raisins soaked in warm water and drained (Dried cranberries, blueberries, currants, or cherries may be substituted. Only soak these if they are hard-dried, not if they are soft-dried.)
- Water drained from raisins (substitute warm water or milk substitutes, if using other dried fruits.)
- 1 egg (Gluten-Free Egg-Free Egg Substitute Recipe)
- ½-cup brown sugar packed (The gluten and caramel coloring free kind or raw dehydrated cane juice.)
- 1-teaspoon gluten-free real vanilla extract (optional) (Imitation Vanilla has gluten in the caramel coloring.)
- 1-teaspoon apple pie spice (Alternatively, use cinnamon alone.)
- ½-teaspoon salt
- ½-teaspoon baking powder (The gluten-free kind.)
- Mix all dry ingredients, except almonds, in a large bowl.
- Stir in eggs, butter, and raisin water until clumps form. (Alternatively, leave out the eggs and substitute about ¼-cup water if you want raw cookie dough to eat.)
- Gently mix small amounts of raisin-water into the cookie dough until it becomes sticky and stiff. (Alternatively, substitute almond or rice milk.)
- Gently fold in almonds. Optionally, add up to 1 cup of chopped nuts, chocolate chips, or carob chips at this point. Avoid fruit of any kind except the raisins, currants, or other dried berries.
- Spoon the cookie dough by tablespoonfuls onto a greased cookie sheet approximately 2 inches apart. (Alternately, roll into a log and chill or chill and then roll out and cut with cookie cutters.)
- Bake in a preheated oven at 350 degrees 10 to 15 minutes or until chewy and starting to brown.
- Cool and serve.
Although those with nut allergies should avoid these delicious “oatmeal” cookies, those with wheat or oat allergies will find them irresistible. Do you have the willpower to stop at just one teaspoon of cookie dough or a single cookie? For a real treat, pair these cookies with homemade hot cocoa or a latte.