My son has been begging me to make him some cookies. So, being the nice mommy that I am, I relented. However, I made this batch GFCF-friendly and sugar-free so as not to aggravate his yeast allergy. Needless to say, he still has been asking for them constantly as a treat. Thankfully, since they are so healthy, I get to indulge him without guilt! (I adapted the following recipe from one I found in a Better Homes & Gardens Cookbook that I own.)
Sugar Free Oatmeal Raisin Cookies (Nick Rating = 4 Thumbs Up!)
3/4 c. Vegetable Shortening
1 c. Agave Syrup
24 packets of Truvia (equivalent to 1/2 cup)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
2 c. rolled oats (I use Trader Joe’s brand, certified gluten free)
1/4 tsp Xanthan gum
1 c. raisins
Preheat oven to 375. In a mixing bowl, beat the shortening with an electric mixer on medium for 30 seconds. Add agave syrup, Truvia, baking powder, baking soda, 1/4 tsp salt, and cinnamon. Beat until combine, scraping sides of the bowl. Beat in eggs and vanilla. Beat in as much of flour as you can. Add Xanthan gum, remaining , and oats.
Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool. Yield: approximately 4 dozen cookies.
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