This story was written by member girlA and comes from The Dairy Free Diva Recipe Exchange group in the YumSugar Community.
Yum! These were quite delicious and easy to make. The recipe calls for a 1/4 cup of applesauce and of course, I didn’t have any. We’re not big applesauce eaters here and I knew that any leftovers would turn different shades of green and white, so I opted to make my own. I just chopped up 1/2 a Granny Smith — skins and all — and threw it into the food processor with a 1/4 cup of water and a teaspoon of sugar. Worked beautifully! Also, the recipe calls for flax meal mixed with 3 tablespoons of water, yet strangely never mentions it again. I nearly forgot to add it! So I figured the best time to do so was when adding the applesauce and vanilla. Seemed to be the perfect time. The lemon-flavored icing was the perfect accompaniment to these cookies!
To get her recipe, keep reading.
2 Tbs flaxseed meal
1 C oat flour (I ground 1-1/2 C of oats to reach a cup of ground)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbs margarine (Earth Balance)
1/2 C light brown sugar
1/4 C sugar
1/4 C applesauce (or they recommend prune puree)
1 tsp vanilla extract
1-1/2 C old-fashioned oats
1/2 C raisins or dried cranberries (I used 1/4 C golden raisins and 1/4 C of orange-flavored craisins)
3/4 C confectioners' sugar
2 Tbs lemon juice
- Stir together flax meal and water in a small bowl; set side. Whisk together oat flour, baking powder, baking soda, salt and cinnamon in a large bowl; set aside. Beat margarine, brown sugar and sugar with an electric mixer, 1-2 mins, or until light and fluffy. Add applesauce, vanilla and flax meal mixture and beat until smooth. Stir in oat flour mixture with a spatula or wooden spoon. Add oats and raisins/craisins, stir to combine. Cover and chill 2 hours or overnight. (I went with the 2 hours.)
- Preheat oven to 350. Line baking pans with parchment paper or coat with cooking spray. (I like to use the parchment or waxed paper). Roll cookie dough into golf ball-sized rounds, and place them 1-1/2" apart on baking sheets. Flatten each cookie to 1/4" thickness with the bottom of a drinking glass dipped in water.
- Bake 10-12 mins or until cookies look dry on top and are just starting to brown. Meanwhile, to make icing: Whisk together the confectioners' sugar and lemon juice in a small bowl until smooth. Icing should be thick, but spreadable. Gently brush icing on hot cookies with a pastry brush. (On the second batch, I waited until the cookies cooled to ice them and I liked that better--the icing didn't "melt" into the cookies). Transfer to a wire rack to cool completely. Store cookies in an airtight container. Enjoy!
- Desserts, Cookies
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