Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!

I shared one of these with a friend of mine last night, and she had no idea that it was a "special" cookie -- other than the fact that I had made it!


Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!


Pre-heat the oven to 375F.


In a large bowl combine:


1 1/2 cups + 2 tablespoons flour mix
1/2 cup rolled gluten free oats (or barley if you can have gluten)
1 packet unflavored gelatin (Knox)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Set this aside.



In a mixing bowl, with an electric mixer, beat until light:


3/4 cup lard


Carefully add while mixing:


2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose


Add and mix until combined:


1 tablespoon flax seed meal + 3 tablespoons warm water
1 tablespoon vanilla


Add the flour mixture little by little until it is entirely incorporated.



Finally, add and mix till just combined:


1 cup raisins or 1/2 cup each of raisins and walnuts


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Tap the tops, so they will flatten out a bit while baking.  Otherwise, they'll look like little mountains when they come out of the oven.  Bake at 375F for about 9 to 13 minutes.  They should be just becoming firm around the edges and still very soft and puffy in the middle.  Remove them from the oven and allow them to finish baking on the hot baking sheet.  Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.