Almost But Not Quite Delicious Hypoallergenic Oat Cookies

I had an oatmeal cookie craving, but I didn’t have any eggs, so I just made a batch of gluten-free oat cookies without using eggs… or a recipe. I had tapioca flour on hand, so I thought I’d give it a try.

Verdict: not delicious. But it’s worth working on. It can be improved.

Pros:

  • perfect sweetness (for me, which means on the lower end of sweet)
  • perfect shape and appearance
  • delicious batter (much more tasty than the resultant cookies)
  • kinda healthy?

Cons:

  • pretty grainy (I blame an incomplete expression of the tapioca flour, i.e. next time I need to let the batter rest a while to let the tapioca take in moisture)
  • not enough moisture (probably not enough fat, actually. you can’t just substitute a starch — tapioca — for a protein/fat — eggs — without consequences)

Anyway, here’s the dangblasted recipe. Quantities are all estimations since I pretty much “threw” these cookies together. Which is fitting, because as soon as I’d eaten one, I imagined myself “throwing” these cookies in the trash. But I won’t, because I love eating my mistakes.

ANYWAY, here we go…

Wet Ingredients:

1/2 C butter, softened to room temperature
1/2 C brown sugar
1/3 C white sugar
1/2 C flax seeds
1 tsp vanilla extract

Dry Ingredients:

2 C sorghum flour
1/2 C tapioca flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp cinnamon
1 tsp nutmeg

Other Ingredients:

2.5 C quick-cooking oats
1 C raisins

Directions

  1. Preheat oven to 375 degrees.
  2. Put raisins in a bowl and add just enough water to touch all the raisins. It’s perfect if some of them are sticking up out of the top of the waterline.
  3. Put flax seeds in a measuring cup and add about 1/2 C of water.
  4. The above items will need to soak for at least 20 minutes, so put a timer on while you do the next steps before they are needed.
  5. Mix all the dry ingredients together in a medium bowl. Try to homogenize.
  6. In a separate, larger bowl, mush together the butter and sugar. Add the flax seeds and all of the water they’ve been swimming in, which should now seem a bit like mucous (yum!). Add the rest of the wet ingredients and mix well (wait, why should I have to tell you to mix well?).
  7. Gradually pour the dry stuff into the wet stuff, stirring as you go.
  8. Stir in the oats, one cup at a time. Add in the raisins, spreading them throughout the batter.
  9. Eat a tablespoon of batter. Pretty good right? Unfortunately that is the best they will get. Maybe you should just freeze the batter and eat it with ice cream instead of going to the next step.
  10. Drop batter into 2- or 3-tablespoonfuls and shape as desired, since these cookies will not spread.
  11. Bake for 10 minutes. These are best when they look a little underdone, since there isn’t any egg in these to turn them brown.

Of course “best” is relative… I wouldn’t actually recommend trying this recipe as printed.

Happy Recipe Hacking!

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