Recipe

Carrot Raisin Un-Oatmeal Gluten-free Cookie Recipe
Ingredients
1/2 cup + 1 tbsp Earth Balance Margarine (or oil) – chilled
1/3 cup brown sugar
1/2 cup + 2 tbsp. sugar
1/2 tsp. lemon, lime, or orange zest
2 tsp. gluten-free vanilla (I use Costco’s Kirkland)
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp cloves
1/4 tsp. allspice
1/2 tsp. salt
1/3 cup unsweetened non-dairy milk (I used soy, but you could use almond or hemp milk as well)
1 tbsp +1 tsp. ground flaxseed
3/4 cup sorghum flour
1/4 cup brown rice flour (or millet, or additional sorghum)
1/2 cup tapioca starch flour
1/4 cup arrowroot starch flour
1 1/4 tsp baking powder
1 cup shredded carrots
1 cup raisins
1/2 cup shredded coconut (or coconut flakes if you have them)
3/4 cup slivered blanched almonds, broken up a bit (I use Trader joe’s brand)
Directions
Prepare cookie sheet with parchment paper and preheat oven to 375F.

Combine margarine and both sugars in a bowl and mix until you have a creamy texture. Either a hand-held mixer or standing mixer works well, but you could do it by hand if you like that sort of thing. I’m lazy. Add your zest, vanilla, spices and salt and mix again.

Combine your non-dairy milk with ground flaxseed in a blender or small food processor bowl. If you have sweetened or flavored milk you may wish to decrease the sugar and possibly vanilla in the overall recipe, to taste. Process or blend the mixture until it is smooth and has a slimy texture.

Add your flax egg to the margarine and sugar mixture and mix it all together.

Meanwhile, combine your flours and baking powder in a sifting cup and sift into the mixing bowl with your flax egg, sugar, and margarine. Fold together and add carrots, coconut, almonds, and raisins, folding in one last time.

Drop tablespoons of dough in round 1 or 1 1/4 inch cookies onto your parchment paper covered cookie sheets about 2 inches apart. Smooth tops of cookies if necessary and bake for 15-20 minutes, or until they start to brown on the edges and the top is firm.

Cool on parchment paper for 10 minutes before removing to a cooling rack.

Makes 2 large sheets of cookies and a few extras. Enjoy with some nondairy milk!