A hearty, chewy classic! Pack these in your kids’ lunch for a snack, or serve them after school with a big chilled glass of rice milk for dunking!

　　

Ingredients

makes 24 2 1/2-inch cookies

　　1/2 cup dairy-free, soy-free vegetable shortening

　　1/2 cup granulated sugar

　　1/4 cup firmly packed brown sugar

　　1 teaspoon pure vanilla extract

　　3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk

　　1 1/4 cups Basic Gluten-Free Flour Mix (page 19)

　　1/2 teaspoon xanthan gum

　　1/2 teaspoon baking soda

　　1/8 teaspoon salt

　　3 tablespoons rice milk

　　1 cup gluten-free old-fashioned oats

　　1/2 cup dairy-free, soy-free chocolate chips

　　1/2 cup raisins

　　

Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, granulated sugar, and brown sugar, mixing on medium speed for about 1 minute. Add the vanilla and egg replacer and mix for 20 seconds.

　　

Step 3

In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.

　　

Step 4

Add the flour mixture to the mixer in three batches, mixing on low speed, alternating with the rice milk.

　　

Step 5

Add the oats, chocolate chips, and raisins. Mix on the lowest possible speed until just combined. Use a wooden spoon or rubber spatula to finish blending, if necessary.

　　

Step 6

Drop by rounded tablespoons onto the baking sheets, spacing them 3 inches apart. Bake for 12 minutes in the center of the oven, or until lightly golden around the edges. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.

　　Allergen-Free Baker's Handbook