January 18, 2006
Anna's Awesome Wheat and Egg Free Oatmeal Cookies
Are you baking for a child with food allergies? It can be time consuming and frustrating! I have been trying and creating allergy-free recipes for many, many years now (not all successful!). I find the combination of wheat and egg-free desserts to be the most challenging. I have a great oatmeal cookie recipe that all my children like, even the ones without food allergies. So I will pass it on to those who may enjoy it (and really need it)! Please note, as with most of my egg-and-wheat-free baking, I play around with the flour amount until I get the right batter consistency. Good luck! :-)
Anna’s Wheat and Egg Free Oatmeal Cookies
1 cup (2 sticks) margarine
2 ½ to 3+ cups oat flour
¾ cup light brown sugar
1 tsp. baking soda
¾ cup granulated sugar
½ tsp. salt
2 tsp. vanilla
3 tsp. cinnamon
*2 egg substitute
1 tsp. pumpkin pie spice
3 cups old-fashioned rolled oats
* mix together 3 TBSP water and 2 tsp. baking powder until fizzy, then add 3 TBSP oil
Heat oven to 375^ F. Beat margarine, sugars and vanilla in large bowl with mixer until creamy. Add egg substitute, beat on high for several minutes (this makes the cookie fluffier). Stir together the rest of the dry ingredients except the rolled oats and gradually add to margarine mixture, beating until well blended. Add oats and blend well. Add enough extra oat flour until you get the “right cookie consistency.” The stickier the batter, the flatter and crunchier the cookie.
Drop by teaspoons on ungreased cookie sheet and bake for 10-12 minutes. Cool and enjoy!
From: Ann Marie
Posted by David at January 18, 2006 9:46 AM
Is it really one teaspoon baking soda, or should it be baking powder? I don't see any acid to balance the soda.
Posted by: T at March 27, 2006 2:55 PM