Don’t worry, you don’t make these in the kitchen sink. I was thinking more along the lines of “everything but the…” These are dense and moist and even passed the oops-I-forgot-to-put-these-in-an-airtight-container-overnight test. That means that they continued to stay dense and moist, not dry and crumbly, even though they were left out on the cooling rack for ten hours. In my opinion, that is the test of a really good cookie. The inspiration for this cookie came from a high school baking session with my roommate, Christy, and a teacher named Miss Finkelstein. Miss Finkelstein just kept adding ingredients and adding more ingredients. I’m surprised that the kitchen sink didn’t end up in the cookies!
MAKES ABOUT 22 COOKIES
1¼ cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2¾ cups certified gluten-free oats
¾ teaspoon cinnamon
1 cup organic palm fruit oil shortening (butter-flavored or plain)
1 cup packed light brown sugar
½ cup granulated sugar
2 tablespoons ground flaxseed meal
6 tablespoons water
1 teaspoon vanilla extract
½ cup gluten- and soy-free crisped rice cereal
¼ cup flaked, sweetened coconut (about 1½ ounces)
½ cup gluten-, dairy-, soy-, nut-, and egg-free mini chocolate chips
½ cup raisins
1. Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, baking soda, baking powder, gluten-free oats, and cinnamon. Set aside.
3. In the bowl of a stand mixer, cream together the shortening and the sugars until they are light and fluffy. While they are creaming, mix together the flaxseed meal and the water in a separate bowl and let them stand for 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flaxseed mixture and the vanilla extract to the batter and beat it again for a minute. Stop the mixer and scrape down the sides again. Add in the dry ingredients and stir with the mixer on low speed until the batter is moistened. Turn the mixer up a little higher and mix until the ingredients are completely incorporated. Stop the mixer and fold in the cereal, coconut, chocolate chips, and raisins.
4. Drop the dough by rounded tablespoons onto the lined sheets, 2 inches apart, and press them down slightly with the bottom of a glass.
5. Bake the cookies for 12 minutes. Remove from the oven and let them cool on the sheets for 10 minutes. Then remove the cookies to wire racks to cool completely.
6. Serve immediately, or store in airtight containers at room temperature for up to three days. Completely cooled cookies may also be frozen in airtight containers for up to three months.