Lately I have been experimenting with lots of gluten free flours, other than rice flour, as I have an intolerance to rice. My new favorite flour combination is gluten free oat flour, and light honey buckwheat flour. These cookies have that flour combo rather than an all purpose gluten free flour, which always contains rice flour. If you can tolerate rice, this recipe will work well with a gluten free all purpose blend. That being said, these are delicious.
You will need:
1/2 c. light honey buckwheat flour
1/2 c. gluten free oat flour
2 c. gluten free oats
1tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. sea salt
1 stick vegan butter (1/2 cup)
1/2 c. organic raw sugar
1 tsp. vanilla
1 tbs. ground flax
3 tbs. warm water
1 c. raisins
Method:
Whisk together the flax seed and water. Let sit to form a clump.
Combine flour, oats, cinnamon, baking soda, and salt. In stand mixer, cream butter and sugar. Add flax/water mixture, and vanilla. Mix in flour mixture a little at a time. Add the raisins, and mix until combined.
Bake at 350 on parchment lined baking sheet for about 15 minutes.
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