Oatmeal Cookies

Yield: 24 cookies

Author: Jacqueline Ernst

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Oatmeal Cookies

Chewy oatmeal cookies that are perfect with chocolate chips or raisins, or elevated with dried cranberries and walnuts or pecans. Gluten free, vegan, allergy friendly

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Ingredients

• 1 cup room temperature non dairy 'butter'
• 1 cup white sugar
• 1 cup brown sugar
• 2 'eggs' - 30ml egg replacer, 60ml water
• 1 teaspoon vanilla
• 1/2 cup brown rice flour
• 1/2 cup tapioca flour
• 1 cup oat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 3 cups oats - old fashioned or quick oats
• 1/2 cup to 3/4 cup add ins - chocolate chips, raisins, dried cranberries, walnuts, pecans

Instructions

1. Preheat oven to 350F.
2. Creme 'butter' and sugars together. Add 'eggs', vanilla, baking soda, salt and cinnamon.
3. Slowly add in flours and oats. Mix well. Add in extras if desiered.
4. Using a large cookie scoop, divide batter into 24 portions. Roll each portion into a ball and place on a lined cookie sheet.
5. Bake at 350F for 10 -12 minutes.