Gluten Free Egg Free Oatmeal Chocolate Chip And Raisin Cookies Recipes

GLUTEN-FREE EGG-FREE OATMEAL CHOCOLATE CHIP AND RAISIN COOKIES

Gluten-Free Egg-free Oatmeal Chocolate Chip and Raisin Cookies image

For those of us that have more than one food allergy, for example, eggs and gluten, this is a great alternative.

Provided by hopeconnex

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 36m

Yield 24

Number Of Ingredients 14

Ingredients

cooking spray
1 cup butter, melted
¾ cup brown sugar
¼ cup white sugar
1 (4 ounce) container applesauce
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups gluten-free all-purpose baking flour (such as Hodgson Mill®)
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups quick-cooking oats
1 cup raisins
1 cup gluten-free chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Beat butter, brown sugar, white sugar, applesauce, vanilla extract, baking soda, and baking powder with an electric mixer in a large bowl until smooth. Add flour, ground cinnamon, and salt, and stir until dough is just combined. Fold in oats, raisins and chocolate chips.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 28 g, Cholesterol 20.3 mg, Fat 10.5 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 227.5 mg, Sugar 15.2 g

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES

Sugar-Free, Gluten-Free Oatmeal Raisin Cookies image

These cookies are free of sugar, dairy, and gluten (use certified gluten-free oats if you can't tolerate even a trace).

Provided by Bobbiann

Categories Drop Cookies

Time 25m

Yield 34 cookies, 34 serving(s)

Number Of Ingredients 15

Ingredients

1 cup unsweetened applesauce
2 eggs, lightly beaten
1/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup oatmeal
1 cup brown rice flour (or other gluten-free flour, such as Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup raisins
1/4 cup walnuts (finely chopped)

Steps:

Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
Use a cookie scoop to drop onto parchment-lined baking sheet.
Bake at 375°F for 10 to 15 minutes or until browned.

Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 10.9, Sodium 34.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.1, Protein 1.2

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE

Soft & Chewy Oatmeal Raisin Cookies - Gluten Free image

A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats.

Provided by LARavenscroft

Categories Dessert

Time 2h35m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1 egg white
1/2 teaspoon gluten-free vanilla extract
1 1/2 cups gluten-free flour (use your favorite mixture)
1 tablespoon ground flax seeds
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups gluten-free oats
1/2 cup raisins

Steps:

Cream the sugars and butter until fluffy.
Add the eggs one at a time and thoroughly incorporate into the batter.
Stir in the vanilla.
In a separate bowl, combine all dry ingredients (except oats), mixing well.
Stir into the creamed mixture until integrated.
Stir in the oats and raisins.
Cover the bowl and chill until cold, at least 2 hours.
Preheat oven to 350 F for static ovens or 325 F for convection.
Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
Bake for about 10 minutes, or until lightly brown.
Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

GLUTEN-FREE CHEWY OATMEAL-CHOCOLATE CHIP COOKIES

Gluten-Free Chewy Oatmeal-Chocolate Chip Cookies image

These were adapted from other recipes. As a mom who is always looking for a tried-and-true recipe, I would have loved to have had this laid out for me. This recipe was made using the exact items I have listed. I cannot comment on how they would turn out if you substitute other ingredients in. As written, this produced chewy, delicious oatmeal chocolate chip cookies. These are gluten and casein free. They are not vegan, as there is an egg.

Provided by Theresa Carroll

Time 40m

Yield 20

Number Of Ingredients 11

Ingredients

½ cup gluten-free flour blend (such as Namaste®)
2 tablespoons gluten-free flour blend (such as Namaste®)
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegan butter (such as Earth Balance®)
½ cup packed light brown sugar
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups gluten-free quick-cooking oats
½ cup vegan chocolate chips (such as Enjoy Life®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 18.6 g, Cholesterol 9.3 mg, Fat 7.8 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 123.8 mg, Sugar 8.1 g

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