Ingredients

• 2 Tbsp Gluten Free Egg Replacer prepared according to package directions (or 2 Flax Eggs or 2 Eggs) (20 g)
• ¾ cup Gluten Free 1-to-1 Baking Flour (111 g)
• 1 ¼ cups Gluten Free Quick Cooking Rolled Oats (225 g)
• ⅔ cup Light Brown Sugar (150 g)
• 1 tsp Baking Powder
• ¼ tsp Salt
• ¾ cup Light Extra Virgin Olive Oil (180 mL)
• ½ tsp Vanilla
• ½ cup Raisins (86 g)

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, prepare the egg replacer.
3. In a large bowl, mix flour, oatmeal, brown sugar, baking powder and salt. Stir to combine. Next add olive oil, egg replacer and vanilla to the dry ingredients. Mix well. Stir in raisins.
4. Drop 1-tablespoon scoops onto the prepared sheet pan, leaving about 1 inch between cookies. Bake for 10-12 minutes, or until golden brown. Allow to cool slightly on the sheet, then transfer to a rack to finish cooling.