Oatmeal Raisin Cookies GF & EGG Free & Low Fat

1-1/2 cups GF All Purpose Baking Flour
1 tsp Xanthan Gum
(2 large Eggs*) are substituted by 2 Tbs Flax seed
and 3 oz of water mixed and set aside
1 tsp Cinnamon
1/2 tsp Sea Salt
1 tsp Baking Soda
1 tsp Vanilla
1/2 cup Granulated Sugar
1 cup Brown Sugar
1/2 cup Smart Balance Buttery Spread Orig.
1/2 cup Butter
3 cups Gluten Free Rolled Oats
1 cup RAISINS - NATURAL UNSULFURED

I'm going to try this recipe to see how my substitutions worked and then I may add some nuts to the recipe the next time. I may also substitute chopped dates for the raisins in the future. Any suggestions to make this healthier and increase the protein, please sent them to me. Thank you - KatieMeThin must have a cookie now and then :)

Preheat oven to 350°F. Add the 2 Tbsp Flax seed and 3 oz of water together and let it sit a few minutes(this is used as a substitute for 2 eggs). Beat butters and sugars together until smooth. Add vanilla and egg substitute; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

Serving Size: 48 cookies

Number of Servings: 48

Recipe submitted by SparkPeople user KATIEMETHIN.