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While oats do not contain gluten, most commercial brands of oatmeal are processed with wheat products, meaning they’re off-limits for people with gluten intolerance. These cookies have the same chewy texture as oatmeal cookies, without risk of gluten contamination.
- Preheat oven to 350˚F. Grease 2 baking sheets. Place raisins in small bowl, and cover with boiling water. Let stand 5 minutes to plump. Drain.
- Combine flours, cornmeal, flaxseeds, cinnamon, xanthan gum, baking soda, nutmeg, and salt in large bowl.
- Beat brown sugar, oil, and vanilla in separate bowl with electric mixer 1 minute, or until mixture is light and creamy. Beat egg in 1 cup dry ingredients, followed by 1/4 cup applesauce. Alternate dry ingredients and applesauce, until dough is thick and smooth. Stir in walnuts, almonds, and raisins.
- Drop tablespoonfuls of cookie dough onto prepared baking sheet about 2 inches apart. Bake 12 to 13 minutes, or until cookies are puffed and golden brown. Transfer to wire rack, and cool. Store in airtight container at room temperature.
- Serving Size Makes 3 1/2 dozen cookies
- Calories 93
- Carbohydrate Content 13 g
- Cholesterol Content 5 mg
- Fat Content 4 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 47 mg
- Sugar Content 8 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g