Until Bob’s Red Mill came up with a totally affordable gluten-free oat, you would never have seen these in the bakery. Thank all that is holy—once again—for Bob’s! Today these cookies are a best seller in both New York and Los Angeles. If you hate raisins (I do . . . sorry, raisins!), try subbing in chocolate chips or dried cherries instead. If you’re some sort of oat maniac, you can dump in as much as another 1/3 cup of oats and be just fine.

　　

Ingredients

makes 36

　　1 3/4 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

　　1 cup vegan sugar

　　1/2 cup Bob’s Red Mill Gluten-Free Oats

　　1/4 cup ground flax meal

　　2 tablespoons ground cinnamon

　　1 1/2 teaspoons xanthan gum

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1 cup melted refined coconut oil or canola oil

　　1/2 cup unsweetened applesauce

　　2 tablespoons vanilla extract

　　3/4 cup raisins

　　

Step 1

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

　　

Step 2

In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Add the raisins and stir until evenly distributed.

　　

Step 3

Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 inch apart. Bake for 8 minutes, rotate the baking sheets, and bake for 7 minutes more, or until golden. Let stand on the baking sheets for 15 minutes before serving.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.