Gluten-Free Egg-free Oatmeal Chocolate Chip and Raisin Cookies recipe

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Ingredients

cooking spray
1 cup butter, melted
¾ cup brown sugar
¼ cup white sugar
1 (4 ounce) container applesauce
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups gluten-free all-purpose baking flour (such as Hodgson Mill®)
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups quick-cooking oats
1 cup raisins
1 cup gluten-free chocolate chips

Nutrition Info

204.8 calories
carbohydrate: 28 g
cholesterol: 20.3 mg
fat: 10.5 g
fiber: 2.4 g
protein: 2.3 g
saturatedFat: 6.2 g
servingSize: -
sodium: 227.5 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

  2. Beat butter, brown sugar, white sugar, applesauce, vanilla extract, baking soda, and baking powder with an electric mixer in a large bowl until smooth. Add flour, ground cinnamon, and salt, and stir until dough is just combined. Fold in oats, raisins and chocolate chips.

  3. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

  4. Bake in the the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

24 cookies

Recipe Note

For those of us that have more than one food allergy, for example, eggs and gluten, this is a great alternative.

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