Dad’s Favourite

June 11, 2009

Oatmeal Raisin Cookie

Dad's New Favourite

Oatmeal raisin cookies are my dad’s favourite. When I bake up a batch for him, he is not inclined to share. Should you happen to catch him in the act of receiving these cookies, he won’t make eye contact, doesn’t take a moment to say thanks, and beelines stealthily off to hide them. This is true, and not one bit of an exaggeration. A grown man, acting like a furtive squirrel. His level of stealth is impressive, given the thousands of oatmeal raisin cookies he’s enjoyed over the years.

This recipe is a healthy take on his favourite cookie which contains, for example, 1 cup of butter, 2 cups of brown sugar, and so on. He hasn’t tried these yet, and he’s skeptical. Because they’re gluten-free* (and refined sugar-free, and dairy-free, and wheat-free, and vegan) they are very crumbly and lack the slight chew of the original. I like them, they’re very good. The many starches, to replace the wheat flour, are a bit of a pain, but there’s not much to the method – you just dump everything into one bowl and stir. This recipe is the result of many trials, and it’s still not perfect, but it will do until I feel like tinkering again. If you don’t want to bother with baking, come on over. I’ll put the kettle on for tea and we can eat cookies.

* it’s my understanding that oatmeal doesn’t contain gluten, but can become contaminated during processing

Yield: 2 dozen

1/2 cup unsweetened ribbon or medium flake coconut, lightly toasted

1/4 cup rice flour

2 tablespoons tapioca starch

1/4 cup virgin coconut flour

2 tablespoons almond flour

1 3/4 cups old-fashioned, large flake oatmeal

1/2 cup raisins

1/8 teaspoon xantham gum

1/2 teaspoon sea salt

1 1/2 teaspoons gluten-free baking powder

1/2 cup coconut oil, slightly melted

1/4 cup agave nectar

1 teaspoon pure vanilla extract

Pre-heat oven to 350º

Line two baking sheets with parchment, and set aside. In a medium-sized bowl combine all ingredients, stir together well. It won’t seem like a conventional cookie dough or batter, it’s more of a loose mixture. Drop this loose mixture by the spoonful onto your prepared sheet pans, 4 x 3 fit nicely on each pan. Flatten gently with the palm of your hand, and coax any stray crumbles into the cookie. Bake for a total of 15 – 17 minutes, rotating pan about halfway through for even baking. Allow to cool on pan, this will help the cookies set a bit. Did I mention that they’re quite crumbly? And that they taste good? And they might even be kind of good for you. Here’s a tip: put the cookies, on their tray, into the fridge for about an hour. It firms them right up.

Update: I was keen to create recipes that are allergen-free, so that means no eggs. But really? Add one egg to make a great, non-crumbly cookie.

A rather loose batter

A rather loose batter

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4 Responses to “Dad’s Favourite”

  1. jevanshead said

    I had one of these last night and they are better than the “original”.

  2. Julie said

    Oh YUM!! My mouth is watering. I could eat these by the dozen. They are definitely a good substitute for those days when I need a sweets fix.

    If you have any extra lying around…

  3. courtney said

    omg did you finally master them? I have been craving these cookies for weeks but have been demied them until they were perfect. I will pay 100$ a doz.

  4. Dad said

    I have been cookie less a long time, what gives? Also, I have yet to try the new ones, what gives? Oh yes you should see the rhubarb huge, what gives with that? Is it global warming? You must have the answers to at least some of these questions. Love Dad

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