Allergen-Free Baker’s Handbook
After checking this out from the library and repeatedly renewing it until I HAD to return it, only to start the process over again, I knew that I needed to own this cookbook. When you have to remove a lot of ingredients (dairy free, egg free, gluten free, soy free, etc.) from your diet and many of these are what you consider “essential” to baking, then to find a cookbook that has recipes that result in incredibly delicious, great-tasting allergen free items is a huge blessing! It was on my Amazon wishlist and John surprised me with it for Mother’s Day.
I have been trying recipes as I have time, but one that is on the repeat roster is her recipe for:
Chocolate Chip Oatmeal Raisin Cookies
Note: All of my changes from the original are in bold and italics.
1/2 cup dairy-free, soy-free vegetable shortening
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp. pure vanilla extract
3/4 tsp Ener-G egg replacer mixed with 1 TBSP coconut milk
1-1/2 cups g/f flour mix
1/2 tsp xanthan gum
1/2 tsp baking soda
1/8 tsp salt
3 TBSP coconut milk
1 cup g/f old fashion oats (I just use regular, not g/f)
1/2 cup chocolate chips
1/2 cup raisins
Preheat the oven to 350F. Line two baking sheets with parchment paper (I just spray lightly with PAM).
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, granulated sugar and brown sugar, mixing on medium speed for about 1 minute. Add the vanilla and egg replacer and mix for 20 seconds.
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda and salt.
Add the flour mixture to the mixer in three batches, mixing on low speed, alternating with the milk.
Add the oats, chocolate chips and raisins. Mix on the lowest possible speed until just combined. Use a wooden spoon or rubber spatula to finish blending, if necessary.
Drop by rounded tablespoons onto the baking sheets, spacing them 3 inches apart. Bake for 12 minutes in the center of the oven, or until lightly golden around the edges. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.
(Sometimes I add cranberries instead of raisins, or nuts & coconut….basically you can switch out the chocolate chip and raisin measurements for similar items and still get a tasty cookie!)