Oatmeal Cookies
Makes 24 2 inch cookies
For all ingredients, please use those that are organic or grown without pesticides.
Adapted and made gluten-free from the recipe in Foods That Fight Pain (Three Rivers Press; 1999) by Neal D. Barnard, M.D.
 
1/3 cup almond, soy, or rice milk
1/3 cup maple syrup
4 teaspoons cider vinegar
2 teaspoons vanilla extract
1 cup gluten-free rolled oats
1 cup gluten-free oat flour (original recipe calls for barley flour)
1 teaspoon ground cinnamon
1 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup raisins, coarsely chopped
1/2 cup walnuts, coarsely chopped
2 teaspoons coconut oil or vegetable oil spray to grease the pan
 
Preheat the oven to 350 F.
In a small bowl or measuring cup, mix the plant-based milk of your choice, syrup, vinegar, and vanilla.
In a large bowl, mix the oats, oat flour, cinnamon, baking powder, baking soda, and salt. Add the chopped raisins and walnuts and stir to combine.
Add the liquid ingredients to the dry and mix completely.
Use a pastry brush to lightly coat a baking sheet with the coconut oil or use vegetable spray.
Use a 1 1/4 inch ice cream scoop with a spring release to scoop the batter onto the prepared baking sheet. Use the back of a spoon to gently press the cookies down into rounds. They will not spread at all during baking.
Bake for 15-20 minutes until the bottoms of the cookies are beginning to brown. Remove from the oven and cool.
The cookies are best within the first couple of days while they are crispy, but will keep for about a week at room temperature.