Oregon Trail Oatmeal Cookies
Yield 21 Cookies
Free of: gluten and top 8 allergens.
Made with gluten-free rolled oats, chocolate chunks and dried fruit, these Oregon trail oatmeal cookies are bursting with ooey gooey chocolate goodness.
Ingredients
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons lukewarm water), see recipe notes
2 1/4 cups gluten-free quick cooking oats
1/2 tsp kosher or sea salt
1/2 tsp baking soda
8 tablespoons soy-free buttery sticks, such as Earth Balance, cold
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 tsp vanilla extract
2/3 cup sunflower seed butter, such as Sunbutter
3/4 cup allergy-friendly chocolate chips or chunks, such as Enjoy Life
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup dried cherries
Instructions
- Preheat oven to 350-degrees F. Line two cookie sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes.
- Combine oats, salt and baking soda in a medium bowl. It may be necessary to sift the baking soda into the bowl if it contains lumps. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the margarine and sugars for about 1 minute. Since Earth Balance has a lower melting point than butter, you don't want to over-mix. Over-mixing will cause the cookies to spread too much during baking.
- Return to the flax egg and whisk vigorously. Add flax egg and vanilla to sugar mixture and blend on low until combined. Add sunflower seed butter and briefly mix to combine.
- Add oats, chocolate chips, dark and golden raisins, and cherries. Mix on low just until combined. Finish mixing by hand.
- Portion dough onto cookie sheets. We like to use a portion scoop, also known as a disher. This ensures the cookies are uniform in size and also bake evenly. We use a #30 scoop, which holds about 2 tablespoons of dough. The #30 scoop is often identified with a black handle.
- Slightly flatten the cookies to just under 1-inch thick, as the cookies will spread.
- Bake for 18-20 minutes, until done. The cookies will crisp up as they cool.
Notes
If egg allergy is not an issue, you can replace the flaxseed and water with one large egg, slightly whisked.
Courses Sweets
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/oregon-trail-oatmeal-cookies/